Snipes in a Surtout, or Woodcocks

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take Force-Meat, made with Veal, as much Beef Sewet chopped and beat in a Mortar, with an equal Quantity of Crumbs of Bread; mix in a little beaten Mace, Pepper and Salt, some Parsley, and a little Sweet Herbs, mix it with the Yolk of an Egg, lay some of this Meat round the Dish, then lay in the Snipes, being first drawn and Half roasted, take Care of the Trail, chop it and throw it all over the Dish.

Take some good Gravy, according to the Bigness of your Surtout, some Truffles and Morels, a few Mushrooms, a Sweetbread cut into Pieces, Artichoke Bottoms cut small, let all stew together, shake them, take the Yolks of two or three Eggs, according as you want them, beat them up with a Spoonful or two of White Wine, and stir all together one way, when it is thick take it off, let it cool, and pour it into the Surtout; have the Yolks of a few hard Eggs put in here and there, season with beaten Mace, Pepper, and Salt, to your Taste; cover it with the Force-Meat all over, rub the Yolks of Eggs all over to colour it, then send it to the Oven. Half an Hour does it; send it hot to Table.