446 lewis' AMERICAN SPORTSMAN, 



former Birds, as they each possess a rich gamy flavor which 

 should be preserved unadulterated by any of the complicated 

 arts of cookery. 



A Snipe maybe larded and roasted; but a Woodcock yamais 

 — jamais. We regard a larded Woodcock entirely outre^ a posi- 

 tive abomination ; yet there are some excellent cooks who will 

 persist in serving them in this way, as well as some icouM-he 

 Eincures who aft'ect to relish them. 



As for the disgusting and filthy habit of cooking these Birds 

 without drawing them, we can't speak in too harsh terms of it; 

 we consider such a practice calculated rather to disgust even 

 the depraved stomach of a Cannibal than gratify the sensitive 

 appetite of a well-fed Epicure. Those who are fond of half- 

 cooked leeches, partly digested ground-worms, tough viscera, 

 and ugly insects of all kinds, can have them brought on the 

 table in this way. For our part, we have no gvQi\.i pencliant for 

 such disgusting delicacies. 



Audubon, in speaking upon this subject, very justly remarks: 

 "Many Epicures eat both Snipe and Woodcock with all their 

 viscera, worms and insects to boot; the intestines, in fact, being 

 considered the most savory parts. On opening some newly- 

 killed Snipes, I have more than once found large and well-fed 

 ground- worms, and at times a leech, which, I must acknowledge, 

 I never conceived suitable articles of food for man; and, for 

 this reason, I have always taken good care to have both Snipes 

 and Woodcocks well cleaned, as all game ought to be," 



Snipes are sometimes stuffed with herbs and baked. We 

 consider such a dish on a par with Partridge-pie. 



Snipes, as well as Partridges, are often roasted with a slice or 

 two of fat pork wrapped around them, and then inclosed in 

 sheets of writing-paper well greased with butter or fresh lard. 

 The result of this process differs but little from that of larding. 



Both Snipe and Woodcock require less time to cook than 

 Partridg-es — in fact, should be rather underdone than overdone. 

 Ten to fifteen minutes before a brisk fire is quite sufficient. 

 When cut into, the blood should be seen on the edge of the 

 knife, otherwise the juices of the Bird have been dissipated by 

 overcooking. This should never be the case either with a Par- 

 tridge or Grouse. The appearance of blood, when carving these 



