Home › The Principles of Cookery › Snipes, Pudding Of

Snipes, Pudding Of

An excellent pudding may be made with snipes and woodcock, as well as with small wild fowl of various kinds. Pluck and singe a brace of snipes, and divide them into halves. Take away the gizzards with the point of a knife, and leave the trails untouched. Season the birds with salt and cayenne. Line a pudding-basin with suet crust. Lay in it a slice of rump steak seasoned with pepper and salt only, put in the snipes, and place upon them another slice of rump steak. Pour upon the meat a quarter of a pint of good beef gravy, cover with pastry, press the edges together with the finger and thumb, and steam or boil the pudding till done enough. Turn it out carefully, and serve very hot. A few slices of truffle may be added to the pudding or not. Time to boil the pudding, two hours and a half. Sufficient for four or five persons.