The snipe in a great measure owes its sauce to itself, and there is a way of making it very fine.

It is usual to roast these birds without drawing; when they are done enough take them off the spit, and take out the entrails and the liver, chop them upon a trencher: set on a small saucepan, with some veal gravy and red wine, seasoned with a little pepper and salt; put in the entrails and the liver, mash them well together, and squeeze in the juice of an orange; thicken your sauce with a little flour.

Observations

There are two ways of using this sauce; either pour it into a dish, and lay in the snipes over it, or make it into a dish with them in the following manner; cut the birds to pieces, put them into the sauce when it is well thickened, pour the whole into a dish, and squeeze in the juice of half a lemon.

Bonne Bouche, for Goose or Duck.

Snipe Sauce

Mix two teaspoonful of made mustard, a salt-spoonful of salt, and a few grains of Cayenne, in two tablespoonsful of port wine; pour it into the goose by a slit in the apron, just before serving up*; or, as all the company may not like it, send it up in a boat, with a quarter of a pint of melted butter, and a tablespoonful of catsup or cavice.

Savoury Sauce for Roast Pork or Geese, etc.

Snipe Sauce

Mince a large onion very fine, put half an ounce of butter into a pint stewpan, fry it, turning it often with a wooden spoon, till it takes a light brown colour, then add two tablespoonsful of thickening, No. 257, a tablespoonful of mushroom catsup, the same of port wine, and half a pint of warm water, a quarter of a teaspoonful of pepper, the same of salt; let them boil half an hour, then add a small teaspoonful of mustard, and the juice of half a lemon, or one or two teaspoonsful of vinegar.

Observations

The French call this sauce "Robert," (the name of the cook who invented it,) and are very fond of it with many things.