Parboil the birds in BROTH and Chablis, seasoned with pepper, salt, a grated onion, and a grate of nutmeg. Make a forcemeat of finely scraped BEEF, say one pound, also four ounces of fat PORK. Pound and mix well together with a little butter and the crumb of a roll soaked in BROTH, season with grated onion, pepper, mushrooms and gherkins chopped fine, and add a little BROTH. Line a dish with this forcemeat, put in the snipe, and bake it for an hour to an hour and fifteen minutes. Serve with a Sauce made of half a pint of good stock, a gill of Chablis, a little water, and a piece of butter rolled in flour, and stirred till smooth; when it begins to boil slice in pickled gherkins.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)