How To Choose Snipes And Woodcocks

The difference between a snipe and a woodcock is chiefly in the size, the former being Iess than the latter. When they are fat they feel thick and hard; the contrary when lean. If fresh killed, they are limber-sooted •, if stale, they are dry-sooted. When a thick matter proceeds from their nostrils, or their throats are musty, they are good for nothing.

How To Roast Snipes Or Woodcocks

Snipes and Woodcocks must be put on a small bird spit. Then they must be floured and bailed with butter. About twenty minutes will roast them. Before they are laid down there must be a slice of bread ready toasted till it is brown •, place it under the snipes to receive the dripping, and when they are enough, take them up, and lay them on the toast. If there are two snipes take a quarter of a pint of hot beef gravy, pour it into the dish, and set it over a chasing-dish of coals for two or three minutes. Garnish with lemon.

How To Boil Snipes Or Woodcocks

These are best boiled in beef gravy made in the following manner. Take two quarts of water, and put into it a pound of beef cut into small pieces, with a bundle of sweet herbs, an onion, six cloves, some whole pepper and a blade or two of mace. Cover the sauce pan close, and let it boil till half the water is wasted; then take it off, and strain it; put the drained liquor back into the sauce-pan with a little salt; gut the snipes [ but take care not to lose the guts and put them into the gravy. Cover the sauce-pan close, and in ten minutes they will be enough, if they are constantly kept boiling. While this is doing, chop the guts and the liver small, and flew them with a little of the gravy the snipes are boiling in, with a blade of mace. Take as much crumb of bread as the in-side of a stale roll, made small, and fried in fresh butter till they are of a light brown. Let them stand ready in a plate before thee fire. When the snipes are done, take half a pint of the liquor they were boiled in, two spoonfuls of red wine, and a bit of butter of the size of walnut rolled in flour; put them into a sauce-pan with the guts, and shake it often till the butter is melted; then put in the crumbs and give the sauce-pan another shake. This done, take up the snipes, lay them in a dish and pour the sauce over them.