This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Well-known and fairly abundant small game birds; there are three or four varieties; superior to the woodcock. The English and French epicures say snipes must not be drawn, but the intestine and all eaten; fastidious Americans do not agree to this, and the cooks have to make the styles of cooking to suit.
Snipes roasted on a spit or long skewer. They are plucked, the heads skinned, the gizzards taken out, intestine (trail) left in; the head being bent over the long bill is thrust through the flesh of the legs, each bird has a slice of fat bacon on the breast; they are run upon a spit side by side and roasted rare, served on toast with their own drippings and tnaitre d'hotel butter.
Snipes filled with a forcemeat of liver pounded with bacon, covered also with forcemeat and baked; served on shapes of fried bread, with truffle sauce.
Is a thoroughly English dish almost unknown to French epicures.
It is, nevertheless, a delicious entree. The snipes are split in halves and seasoned; a brown jam sauce is made with fried onions, mushrooms, flour, wine, and the trails of the birds, strained, poured over the snipes in a deep dish lined with short paste, a paste lid put on, steamed two hours; served hot.
A cold dish. Snipes cut in halves baked on layers of bacon with butter, with a temporary flour-and- water paste cover over, which is removed when the baking is completed.
French name of the snipe pudding above. (See Woodcock).