Divide a couple of rabbits into quarters, adding plenty of pepper and salt. Slightly fry them in a saucepan in bacon fat and flour. Add sufficient stock and two glasses of Sauterne, and let it stew on a moderate fire. When done, squeeze an orange over the dish just before serving up.
Stewed Roebuck Cutlets.
Sprinkle the cutlets with salt and pepper, cook them in a saucepan with melted butter. When half done, turn them, add a little flour, moisten with equal quantities of white wine and stock, season with chopped eschalots, parsley, and blanched mushrooms; remove the cutlets when done, place them round an entrée dish, reduce the sauce, pass it through a tammy, and pour over the cutlets.
Snipe à la Minute.
Pluck three snipes and truss them for roasting. Put the snipes head downwards in a saucepan with two ounces of melted butter, two finely chopped shalots, a dessertspoonful of chopped parsley, pepper and salt to taste. Shake the saucepan over the fire till the birds are lightly browned, pour over them as much good stock and sherry as will just cover them. Add the strained juice of half a lemon and a small piece of finely grated crust. Simmer till birds are done, dish them, and pour over them some good strong beef gravy, and serve quickly.
Snipe Pie.
Take eight snipe for a moderately sized pie; cut them into neat pieces. Make a forcemeat of ham, chicken, tongue, seasoned with a little sweet herbs, pepper, salt, cayenne, some breadcrumbs, and mushrooms chopped fine. Mix all together with the yolks of a couple of eggs, then place in the pie-dish a layer of snipe, then forcemeat, then snipe again, and then forcemeat, till the dish is full. Pour in some good gravy, and put it in the oven to bake. When it is done, raise the paste cover and pour in some more gravy. This pie may be eaten hot or cold.
Snipe Pie à la Danoise.
Parboil the birds in broth and Chablis, seasoned with pepper, salt, a grated onion, and a grate of nutmeg. Make a forcemeat of finely scraped beef, say one pound, also four ounces of fat pork. Pound and mix well together with a little butter and the crumb of a roll soaked in broth, season with grated onion, pepper, mushrooms and gherkins chopped fine, and add a little broth. Line a dish with this forcemeat, put in the snipe, and bake it for an hour to an hour and fifteen minutes. Serve with a sauce made of half a pint of good stock, a gill of Chablis, a little water, and a piece of butter rolled in flour, and stirred till smooth; when it begins to boil slice in pickled gherkins.