No. 1121 — Roast Snipe with Liver Toasts and Gravy
English historical translation of Molokhovets recipe No. 1121 from the 1901 Russian cookbook, retaining original methods and measures.
Roast six cleaned and eviscerated snipe on a spit, basting with butter, or in a saucepan.
Finely chop their entrails with ⅛ Russian pound of pork fat, mix with half a grated French roll, one spoonful of fresh butter, one yolk and one whole egg.
Add salt and five crushed allspice berries and four black peppercorns.
Spread the mixture over slices of white bread that have been fried in butter and dried. Put on a buttered baking sheet and warm in the oven shortly before serving.
Arrange the roast snipe on a dish and surround with these toasts.
For the sauce fry one spoonful of flour in butter, dilute with two glasses of broth, add a dissolved piece of concentrated stock and lemon juice, and bring to the boil. Pour over the birds.
To provide
6 snipe and ⅛ Russian pound of pork fat 1½ French bread rolls and 2 eggs 5 allspice berries and 4 black peppercorns | 1 spoonful of flour 1 lot of concentrated dried stock ⅓ lemon and 3–4 spoonfuls of butter |