Pluck three snipes and truss them for roast ing. Put the snipes head downwards in a Saucepan with two ounces of melted butter, two finely chopped shalots, a dessertspoonful of chopped parsley, pepper and salt to taste. Shake the Saucepan over the fire till the birds are lightly browned, pour over them as much good stock and sherry as will just cover them. Add the strained juice of half a lemon and a small piece of finely grated crust. Simmer till birds are done, dish them, and pour over them some good strong BEEF gravy, and serve quickly.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)