POULTRY A LA MODE. 67 



dish a layer of snipe, then forcemeat, then snipe 

 again, and then forcemeat, till the dish is full. 

 Pour in some good gravy, and put it in the oven to 

 bake. When it is done, raise the paste cover and 

 pour in some more gravy. This pie may be eaten 

 hot or cold. 



Snipe Pie a la Danoise. 



Parboil the birds in broth and Chablis, seasoned 

 with pepper, salt, a grated onion, and a grate of 

 nutmeg. Make a forcemeat of finely scraped beef, 

 say one pound, also four ounces of fat pork. 

 Pound and mix well together with a Httle butter 

 and the crumb of a roll soaked in broth, season 

 with grated onion, pepper, mushrooms and gherkins 

 chopped fine, and add a little broth. Line a dish 

 with this forcemeat, put in the snipe, and bake it 

 for an hour to an hour and fifteen minutes. Serve 

 with a sauce made of half a pint of good stock, a gill 

 of Chablis, a little water, and a piece of butter rolled 

 in flour, and stirred till smooth ; when it begins to 

 boil slice in pickled gherkins. 



Snipe Raised Pie (Hot). 



Cut four snipes in tw^o lengthwise, remove the 

 gizzards, put the trails aside, and season the birds 

 wnth salt and cayenne. Fry the birds in butter 

 for ten minutes and then stand them to drain in the 

 cool till w^anted. Make a forcemeat of four ounces 

 of calf's liver, four ditto fat bacon cut small, melt 

 the latter over a quick fire, and then add the liver 

 and season the mixture with pepper, salt, and herbs. 

 When these are cooked, let them get cold, and then 

 pound them in the mortar with the trails of the birds. 



