Pick 8 fine, fat, fresh snipes; singe them; cut in halves; take out the gizzards and reserve the trail for further use; season the snipes with pepper, salt, lemon juice, and set aside till wanted; peel half of an onion; cut in thin slices, and fry in a stewpan with a little butter; when browned throw in a tablespoonful of flour; stir together on the fire for 3 minutes; add a handful of chopped mushrooms and parsley, a small bay-leaf, a sprig of thyme, a little mace, and a small silver onion; put in 1 pint of claret; stir the whole upon the fire, and when boiled 10 minutes add the trail and a small piece of breakfast bacon; let the sauce boil 3 minutes longer, and rub through the sieve upon the snipes; line a pudding-basin with suet-paste; fill it up with what has been prepared, and when covered with paste well fastened around the edge let it steam in a covered stewpan for 2-1/2 hours; when done turn out of basin with care; pour a rich brown game gravy under it and serve.
Paste, 2-1/2 pounds round steak, 1 level teaspoonful each of celery salt, thyme, and marjoram, 1 small onion, salt and white pepper to taste, 4 sprigs parsley. Line a well-buttered pudding mould with the paste, wet the edges, make a layer of beef, cut in neat scallops, sprinkle with the onion and parsley minced fine and mixed on a plate with celery salt, thyme, marjoram, salt and pepper, then another layer of beef, and seasoning, and so on until each is used; fill up with cold water, cover it with paste, place a buttered paper over it and set in a saucepan with boiling water to reach two-thirds up the outside of the mould; steam it thus 2-1/2 hours, turn carefully out on a dish, pour over it any gravy that may be at hand, made hot and flavored with any kind of sauce piquante.
One-and-one-half cupfuls beef suet freed of skin and chopped very fine, 1-1/2 cupfuls raisins stoned, 1-1/2 cupfuls currants washed and picked, 1 cupful brown sugar, 2 cupfuls flour, 1 teaspoonful baking powder, 4 eggs, 1 cupful milk, 1/2 cupful citron chopped, pinch of salt, 1 tablespoonful extract of nutmeg, 1 glass of brandy. Put all these ingredients in a bowl, the eggs as they drop from the shell, the flour sifted with the powder and the brandy; mix into a rather short batter; pour into a well-buttered clean cake tin and bake in a steady oven two hours. Serve with vanilla sauce.