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Salmis of Snipes

Divide eight cold roasted snipes into two pieces each, trim off the necks, skin the feet and place the bodies in a sautepan; put the bones and trimmings in a mortar and pound them; then put them in a saucepan with a bunch of sweet herbs, three cloves, two shallots, and one-half pint of claret. Boil quickly till the liquor has reduced to half its original quantity, then pour in one pint of Spanish sauce and let it simmer by the side of the fire for about thirty minutes, skimming frequently. Strain the sauce through a silk sieve into another saucepan and boil it quickly until it is reduced to a thick cream. Pour a little of the sauce into the sautepan with the snipes and warm without boiling. Put the pieces of snipe on a hot dish, pour the sauce over, garnish with croutons of fried bread, and serve.

Squirrels, American Style Put slices of fat bacon in a bakingdish. Skin and wash a squirrel, wipe it dry, lay it on the bacon and place two slices of fat bacon on the top. Bake in a moderate oven and when done, lay it on a hot dish and keep it in front of the fire until wanted to serve. Take the bacon out of the bakingdish, dredge into the gravy one tablespoonful of flour and stir it over the fire until it is brown. Pour into the gravy, one teacupful of brown stock, a little walnut catsup or tomato sauce and a small lump of butter. Stir the above over the fire until the butter has dissolved, then remove it, cool it a little, pour it over the squirrel, garnish with stewed corn and potato-balls, and serve.