1325.—SNIPE, ROASTED. (Fr.—Bécassines Rôties.)
Ingredients.—Snipe, toast, bacon, good gravy (see Gravies), watercress, butter for basting.
Method.—These birds, like the ortolan, plover and woodcock, are dressed without being drawn. They are trussed in the same way as other birds for roasting, but the head is skinned and left on, the long beak of the bird being passed through the legs and body instead of a skewer. Brush them over with warm butter, tie a thin slice of fat bacon over each breast, and hang them on the spit feet downwards. Put the toast under them to catch the drippings from the trail, baste frequently with butter, and roast them for about 15 minutes, or less if preferred very much underdone. Dish on the toast, garnish with watercress, and serve the gravy in a sauce-boat.
Time.—About 15 minutes. Average Cost, 2s. 6d. to 3s. 6d. the brace. Seasonable from November to February.
The Snipe (Fr. becassine) is a migratory bird, generally distributed over Europe, and met with abundantly in most parts of Britain, where it frequents damp and marshy grounds, feeding on insects, small molluscs, and worms, which form its principal food. In the Hebrides and Orkneys snipes are plentiful, and are fattest in frosty weather. The snipe, which is a grallatore or wading bird is characterized by its long slender bill, and the peculiar bleating which it utters in the summer, changing its note entirely during the breeding season. When the female is sitting upon her nest the male bird will keep on the wing for hours, mounting like a lark, and uttering a shrill piping noise; then, with a bleating sound, resembling that of a goat, it will descend with great velocity to the nest, from which it will not wander far. The eggs of the snipe, four in number, are olive-white, spotted with brown. The Jack snipe, very similar to the common snipe in appearance, and the smallest of the British snipes, only visits Britain in winter. The Great or Solitary Snipe is less common than the ordinary variety, which it resembles in colour, but is of a darker brown. When flying it spreads its tail like a fan. All the snipes are active cautious birds, and when their nests are menaced will affect lameness to divert attention.
1326.—TEAL, ROASTED. (Fr.—Sarcelle Rôtie.)
Ingredients.—Teal, butter for basting, good brown gravy, Bigarade sauce No. 226 (see Gravies and Sauces), watercress, lemons.
Method.—Pluck, draw, and truss the teal for roasting. Brush them over with hot butter, and roast before a clear fire from 25 to 30 minutes, basting frequently. Serve on a hot dish, garnish with watercress and quarters of lemon, and send the sauce to table in a sauce-boat.
Time.—From 25 to 30 minutes. Average Cost, from 2s. each. Seasonable from October to March 15; in better condition after the frost has set in.
1327.—THRUSH, TO ROAST. (Fr.—Grive Rôtie.)
Ingredients.—Thrush, butter for basting, gravy, watercress, croûtes.
Method.—After trussing the birds, cover each breast with well-buttered paper, instead of bacon, which would impair the delicate flavour of the birds. Place them side by side on a skewer, baste well with hot butter and roast before a clear fire for about 10 minutes, basting almost continuously with butter. Serve on croûtes, garnish with watercress, and send the gravy to table separately.
