This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
What the French call the Becaux is what is commonly called a Jack Snipe in England, and is more esteemed by them than it is here; They allow, that roasting is the best way of dressing them; but for the sake of variations required in large tables, they give several other methods; and each kind is dressed in the same manner.
Split either Wood-cocks or Snipes at the back, take all the inside to mix with a little scraped Lard, chopped Parsley, Shallots, Pepper and Salt; stuff them with it, and few them up; roast them wrapped in slices of Lard and Paper, and serve with what Sauce or Ragout you please.
Take ready roasted Wood-cocks, cut the.Legs, Wings, and Breasts in two; pound the Bones and the Inside, and boil them with a little red Wine, three or four chopped Shallots, Pepper and Salt; reduce the Liquor to half, sift it in a fleve, and mix with it a little Cullis, and a bit of Butter, adding a few Bread Crumbs to thicken it: Put the Wood-cocks or Snipes into this Sauce, warm without boiling, and garnish the Dish round with fried Bread.
A Cold Salmie, such as the last, will still make a very good Dish; put it into the Table-dish, and garnish it round with a Farce made of the remains of roasted Poultry, Bread Crumbs soaked in Cream, Beef Marrow, chopped Parsley, Shallots, Pepper and Salt, mixed with two Yolks of Eggs; cover it also thinly all over with the same, and baste it over with Eggs and Bread Crumbs, and a few drops of melted Butter; give it a good Colour in the oven, or with a salamander, keeping the Dish a moment on an ashes fire.
Split six Snipes at the Back, and take all the In-side out to make a Farce with two pounded Anchovies, half a spoonful of Capers, Parsley, Shallots, and Mushrooms, all chopped very fine, and mixed with a good bit of Butter, a little scraped Bacon, two Yolks of Eggs, Pepper and Salt; stuff the Snipes with this, few them up close, and braze them with a few slices of Veal, and one of Ham, covering them with thin slices of Lard; add a good glass of red Wine, and one or two spoonfuls of good Cullis: When done, sift and skim the Sauce, and make it of a pretty thick Consistence with Butter and Flour.
This is done much in the same manner as the last, only that chopped Truffles are added to the Forced-meat, which give the name of Perigord to this and all other Dishes under the same denomination; (Perigord being a Province in France, where Truffles are very good, and in great abundance.) You may either roast or braze them, and serve with a Ragout of Truffles, as directed in Ragout Articles.-Thole Perigord Dishes are seldom prepared in England, where Truffles are so very dear, and so different in flavour to foreign ones. It is much the same with Italian Dishes, where Oil is in the composition; but, as excellent Butter is to be had in England, at all times of the year, it may very well supply the want of good Oil in Cookery. Also those Dishes under the denomination of à, la Provence, ought to be done with caution, as the principal flavour is Garlick, which the inhabitants of Provence are particularly fond of.
Take out the Inisde of roasted Snipes, cut off the Heads, and pound them with two or three cloves of Garlick, first scalded; then add a little Cullis, sift it through a Stamine, squeeze in the Juice of an Orange, with Pepper and Salt; cut the Snipes into Fillets, and warm all together without boiling: Gar-nish the Dish with fried Bread.
Mince the Meat of two or three roasted Woodcocks, and roast one or two old Ducks; when the Ducks are half done, put a proper Dish under, and give them a few cuts to let the Gravy out; then put the Fillets in it, with the Juice of a Seville Orange, Pepper and Salt; and warm without boiling.
They are brazed in the same manner as all others, with as many large Truffles as Birds, intermixed together on the Dish, and served with a Cullis, or Ragout of Truffles, or Olives. - Also with Cullis of Wood-cocks made thus: Take the Inside and the Trimmings, pound them, and boil in good Cullis, with a glass of white Wine, a few Mushrooms, and all proper Seasoning; braze a Sweet-bread with the Birds, and, when done, serve the Cullis upon them, which ought to be pretty thick.