Snipes, Or Woodcocks, In Surtout

Take some force-meat (made of veal), as much beef suet, chopped and beat in a mortar, with an equal quantity of crumbs of bread; mix a little beaten mace, pepper and salt, some parsley, a few sweet herbs, and the yolk of an egg; lay some of this meat round a dish, and put the snipes in, being first drawn and half roasted : take care of the trail, chop it, and scatter it all over the dish : take some good gravy, according, to the bigness of your surtout, some truffles and morels, a few mushrooms, a sweetbread cut into pieces, the bottoms of artichokes cut small : let all stew together, shake them, and take the yolks of two or three eggs, beat them up with a spoonful or two of white wine, and stir all together one way: when it is thick, take it off, let it cool, and pour it into the surtout: put in the yolks of a few hard eggs here and there ; season it with beaten mace, pepper, and salt, to your taste; cover it with the force-meat all over, then rub in the yolks of eggs, to colour it, and send it to the oven : half an hour will do it sufficiently, which will be known by their appearing of a nice brown colour: when done, serve them up either with shrimp sauce or plain melted butter: garnish with red cabbage.

Snipes, With Purslain Leaves

Draw, and make a force-meat for the inside of your snipes, but preserve your ropes for the sauce; spit them across upon a lark spit, cover with bacon and paper, and roast them gently. For sauce, take some purslain leaves or parsley, blanch them well in water, put them in a ladleful of coulis and gravy, a bit of sha-lot. pepper, salt, nutmeg, and parsley; stew them gently for half an hour; have the ropes ready blanched, and put in ; dish up your snipes upon thin slices of bread, tried, squeeze the juice of an orange into your sauce, and serve them up.