Roast three or four snipe, remove all the meat from the bones, put it into a mortar, and pound it well with two ounces of cooked rice, one ounce of butter, a little pepper and salt, and one gill and a half of glaze. Pass through hair sieve and add the yolks of four eggs whipped to a stiff froth; put it into a mould and bake in a quick oven. Serve with a good gravy round, made from the bones and trimmings, the juice of half a lemon, and a glass of port wine; thicken with butter and cornflour.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)