Snipe roasted.
You may either draw them or not, if you do, put an Onion into the belly of the Fowls, and so roast them with a dish under them, in which must be some Cla∣ret wine, Vinegar, an Anchovy, Pepper
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You may either draw them or not, if you do, put an Onion into the belly of the Fowls, and so roast them with a dish under them, in which must be some Cla∣ret wine, Vinegar, an Anchovy, Pepper
and Salt: when your Fowls are roasted, put thereto a little grated Bread, some But∣ter, shaking them well together, and so serve it up: This is very good sauce for a wild Duck, having first rub'd your dish with a clove of Garlick.
If you do not draw your Fowl, then only take the guts and mince them very small into Claret wine, with a little Salt, Gravy and Butter.
Another sauce is thus made, take some Onions and boil them, and add to them some Pepper and Salt, with a little Butter, or raw Onions, Water, Pepper and Salt, with the Gravy of any fresh Meat.