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mads Plain and Eafy. 
Snipes in a furtout , or woodcocks . 
TAKE force-meat made with veal, as much beef-fuet chop¬ 
ped and beat in a mortar, with an equal quantity of crumbs of 
bread 3 mix in a little beaten mace, pepper and fait, feme parf- 
ley, and a little fvveet herbs, mix it with the yolk of an egg, 
lay fome of this meat round the difh, then lay in the fnipes, be¬ 
ing firft drawn and half reafted. Take care of the trail; chop 
it, and throw it all over the difh. 
Take fome good gravy, according to the bignefs of your fur- 
tout, fome truffles and morels, a few mufhrooms, a fweeibread 
cut into pieces, and artichoke-bottoms cut fmall; let all flew 
together, (hake them, and take the yolks of two or three eggs* 
according as you want them,beat them up with a fpoonful or two 
of white wine, ftir all together one way, when it is thick take 
it off, let it cool, and pour it into the furtout : have the yolks of 
a few hard eggs put in here and there, feafon with beaten mace, 
pepper and fait, to your tafte; cover it with the force-meat all 
over, rub the yolks of eggs ail over to colour it, then fend it to 
the oven. Half an hour does it, and fend it hot to table. 
To boil fnipes or woodcocks . 
BOIL them in good ftrong broth, or beef gravy made thus: 
take a pound of beef, cut it into little pieces, put it into two 
quarts of water, an onion, a bundle of fweet-herbs, a blade or 
two of mace, fix cloves, and fome whole pepper; cover it clofe, 
let it boil till about half wafted, then ftrain it off, put the gravy 
into a fauce-pan with fait enough ro feafon it, take the fnipes 
and gut them clean, (but take care of the guts) put them into 
the gravy and let them boil, cover them clofe, and ten mi¬ 
nutes will boil them, if they keep boiling. In the mean time, 
chop the guts and liver fmall, take a little of the gravy the 
fnipes are boiling in, and ftew the guts in, with a blade of 
mace. Take fome crumbs of bread, and have them ready 
fried in a little fre(h butter crifp, of a fine light brown. 
You muft take about as much bread as the infide of a ftale 
roll, and rub them fmall into a clean cloth; when they are 
done, let them ftand ready in a plate before the fire. 
When your fnipes are ready, take about half a pint of the li¬ 
quor they are boiled in, and add to the guts two fpoonfuls of red 
wine, and a piece of butter about as big as a walnut, rolled in 
a little flour; fet them on the fire, fhake your fauce-pan often 
(but do not ftir it with a fpoon) till the butter is all melted, 
then put in the crumbs, give vour fauce-pan a fhake, take up 
your birds, lay them in the difh, and pour this sauce over them. 
Garnifli with lemon. To 
