PeterHenry Posted September 30, 2020 Report Share Posted September 30, 2020 (edited) So, how do you eat them? Other than carefully? This week, while emptying the freezer, I made a Snipe pudding, compete with truffles - the works. Its something I've wanted to make for years and it's delicious - the only problem, as the birds go in whole, is the bones. I've read in Mrs Beetons book that her recipie for Pigeon Pie (Epsom Grand Stand recipie) is also a bones in affair, and if memory serves me correctly, Evelyn Waugh made some scathing remarks about the game pies in London clubs with chared bit of bone and ribcage sticking out - so it's obviously been quite a common, or at least not unusual, sort of thing. Anyone able to shed any light on it? Edited September 30, 2020 by PeterHenry Spelling Quote Link to comment Share on other sites More sharing options...
ditchman Posted September 30, 2020 Report Share Posted September 30, 2020 its alright for you ruffy toughies.............most of us are lacking teef..ive recently learnt to suck crisps now...think yourself lucky...i would dearly love to crunch a snipe bone Quote Link to comment Share on other sites More sharing options...
PeterHenry Posted September 30, 2020 Author Report Share Posted September 30, 2020 23 minutes ago, ditchman said: its alright for you ruffy toughies.............most of us are lacking teef..ive recently learnt to suck crisps now...think yourself lucky...i would dearly love to crunch a snipe bone Hahaha I'm all seriousness though, I've just had one stuck down my throat, which was not the most enjoyable sensation Quote Link to comment Share on other sites More sharing options...
Ferretlurcher1970 Posted September 30, 2020 Report Share Posted September 30, 2020 Everything tastes nice under pastry Quote Link to comment Share on other sites More sharing options...
ClemFandango Posted October 1, 2020 Report Share Posted October 1, 2020 10 hours ago, Ferretlurcher1970 said: Everything tastes nice under pastry Everything? Quote Link to comment Share on other sites More sharing options...
Ferretlurcher1970 Posted October 6, 2020 Report Share Posted October 6, 2020 https://photos.app.goo.gl/kkZH5YdkTeREAkwWA Pigeon ,sausage meat and red currant jelly Quote Link to comment Share on other sites More sharing options...
NoBodyImportant Posted October 7, 2020 Report Share Posted October 7, 2020 Going to be honest here and say that sounds awful. Quote Link to comment Share on other sites More sharing options...
PeterHenry Posted October 7, 2020 Author Report Share Posted October 7, 2020 9 hours ago, NoBodyImportant said: Going to be honest here and say that sounds awful. Haha, which one? The snipe suet pudding, which I attach an image of below, or the pigeon, sausage meat and redcurrent jelly pie linked to above? 15 hours ago, Ferretlurcher1970 said: https://photos.app.goo.gl/kkZH5YdkTeREAkwWA Pigeon ,sausage meat and red currant jelly That looks and sounds amazing. Any chance of getting the recipie? Quote Link to comment Share on other sites More sharing options...
NoBodyImportant Posted October 7, 2020 Report Share Posted October 7, 2020 (edited) 1 hour ago, PeterHenry said: Haha, which one? The snipe suet pudding, which I attach an image of below, or the pigeon, sausage meat and redcurrent jelly pie linked to above? Any kind of meat with pudding or jelly in the name, but probably taste well just sounds bad. 😂 Edited October 7, 2020 by NoBodyImportant Quote Link to comment Share on other sites More sharing options...
Ferretlurcher1970 Posted October 7, 2020 Report Share Posted October 7, 2020 Substitute pigeon for pheasant from October field magazine https://photos.app.goo.gl/AzUekAMsPcFsTFT7A Quote Link to comment Share on other sites More sharing options...
PeterHenry Posted October 7, 2020 Author Report Share Posted October 7, 2020 5 hours ago, Ferretlurcher1970 said: Substitute pigeon for pheasant from October field magazine https://photos.app.goo.gl/AzUekAMsPcFsTFT7A 👍 Quote Link to comment Share on other sites More sharing options...
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