--Choose one that is young, but
full grown; hang it in the skin three or four days; then skin it, and
lay it, without washing, in a seasoning of black pepper and allspice
in a very fine powder, a glass of port wine, and the same quantity of
vinegar. Baste it occasionally for 40 hours, then stuff it and roast
it as a hare, and with the same sauce. Do not wash off the liquor that
it was soaked in.
HOW TO ROAST SNIPES--Do not draw them. Split them; flour them, and
baste with butter. Toast a slice of bread brown; place it in the dish
under the birds for the trail to drop on. When they are done enough,
take up, and lay them on the toast; put good gravy in the dish. Serve
with butter, and garnish with orange or lemon.
SNIPE PIE--Bone 4 snipes, and truss them. Put in their inside
finely chopped bacon, or other forcemeat; put them in the dish with
the breast downwards, and put forcemeat balls around them. Add gravy
made of butter, and chopped veal and ham, parsley, pepper and shalots.
Cover with nice puff paste; close it well to keep in the gravy. When
nearly done, pour in more gravy, and a little sherry wine. Bake two or
three hours.
HOW TO FRY VENISON--Cut the meat into slices, and make a gravy of the
bones; fry it of a light brown, and keep it hot before the fire; put
butter rolled in flour into the pan, and stir it till thick and brown;
add 1/2 lb. of loaf sugar powdered, with the gravy made from the
bones, and some port wine. Let it be as thick as cream; squeeze in a
lemon; warm the venison in it; put it in the dish, and pour the sauce
over it.
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