Required : Six snipe.

Half a pound of lean veal. " One onion.

One tablespoonful of chopped parsley.

A bunch of parsley and herbs.

One ounce of butter.

Half an ounce of flour.

One pound of suet pastry.

Half a pint of brown stock.

A piece of glaze the size of a walnut.

Salt, pepper, and lemon-juice.

Six mushrooms. Cut the snipe in halves, and dust each piece with salt, pepper, and a few drops of lemon-juice. Peel and slice the onion thinly. Melt the butter; when it is hot put in the onion, and fry it a few minutes, then add the flour, and fry that. Next put in the chopped mushrooms, parsley, and the herbs tied together. Fry these for a few minutes, then add the stock. Let all boil gently for ten minutes, then take out the herbs, and add the glaze, and seasoning to taste.

Well grease a pudding-basin. Roll the suet crust out to about a quarter of an inch thick. Line the basin carefully with it. Cut the veal into dice, then pack it and the snipe into the basin. Pour in the gravy. Roll out the rest of the pastry into a round to fit the top of the basin; brush the edges with a little water, put the pastry over the pudding, and press the edges together. Tie a scalded and floured cloth over the top of the ' basin, taking care to make a pleat across the top of the pudding to allow room for it to rise. Place the basin in a pan of fast-boiling water, and boil it for two and a half hours. Serve it in the basin with a folded napkin pinned round it.'

Hand with it a tureen of good gravy made from the giblets and trimmings of the birds. Cost, from 6s. 6d.