Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

well with about the same amount of fat salt pork; then add to them about a teaspoonful of parsley chopped fine, and the yolk of an egg; divide the mixture in four parts and put each part in a bird, which you sew and truss as directed. Line the bottom of a stewpan with slices of salt pork and lay the snipe on them; set on a slow fire for ten minutes, add about half a pint of white wine, same of broth; simmer till done, dish the birds, strain the gravy on them, sprinkle a few drops of lemon-juice over the whole, and serve warm. Snipes are served in several ways, as described for bobolinks and other small birds. _Salmis._--A salmis is made with tame ducks and any kind of game birds. Birds may be roasted or baked to make a _salmis_, but most generally it is made with cold birds, that is, what is left from the previous day's dinner. It is certainly the best way to make use of cold birds. The proportions of the different seasonings are according to the proportion of meat. We give below the proportions for a whole bird; it will be easy to augment or reduce. Put two ounces of butter in a saucepan and set it on the fire; as soon as melted stir into it a tablespoonful of flour; when turning rather yellow add one pint of broth, same of claret wine, a bunch of seasonings composed of four or five sprigs of parsley, one of thyme, a bay-leaf and a clove, also salt, pepper, and a clove of garlic; boil gently about thirty-five minutes. Strain the sauce into a saucepan. Cut the bird or part of bird in pieces, the same as they are generally carved; put them in the pan with the sauce; place the saucepan in a _bain-marie_ till the meat is warm, add some lemon-juice, and serve. While the meat is warming, cut some stale bread in _croutons_, fry them with a little butter. _To serve._--A _salmis_ is served in two ways: first, the _croutons_ are