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Snipes, Salmi Of

Take the remains of cold dressed snipes, and cut off the meat in neat slices. Bruise the bones and trimmings in a mortar, and put them into a stewpan with two shallots, two cloves, a slice of lean uncooked ham, a carrot, a table-spoonful of chopped mushrooms, half a dozen peppercorns, and a pint of stock. Let these ingredients stew gently together for an hour; strain the sauce, and return it to the saucepan with a slice of fresh butter rolled in flour, and half a tumblerful of claret or Madeira, and any remains of toast covered with trail that there may be. Simmer the sauce again until it coats the spoon. Put the slices of snipe into a clean saucepan, strain the sauce over them, and heat them gently by the side of the fire without allowing them to boil. Put the meat on a hot dish, pour the sauce over it, and serve very hot. Garnish the dish with fried sippets. Time, an hour and a half to two hours. Probable cost, 1s., exclusive of the birds. Sufficient for three or four persons.