New Orleans Way to Cook Snipe

Mrs. Cuthbert Slocum

Take some jelly made of calf's feet and madeira wine. A small piece of salt pork and a piece of liver. Chop the meat up fine, with seasoning of salt, red and black pepper. Put a few soda crackers in the oven and toast and pulverize them. Mix them with your chopped meat. Add chopped truffles and mushrooms, and just enough meat juice to soften it. Cut your snipe in two. Put them in a china tureen and fill in the empty places with this hash. Put it on a very slow fire for several hours, basting it with the jelly.

From page 32 of the 1904 edition.

Original page from the book