Recipe Manuscript

Hornie Šnepfy Plnené S Jelenými Hubami

Name: Hornie Šnepfy Plnené S Jelenými Hubami
Prep time: PTPT30M
Cook time: PTPT40M
Yield: 4
Cuisine: European
Ingredients: 500 g wild mushrooms (porcini or similar), cleaned and sliced; 60 g lard (or unsalted butter as a substitute); 3-4 tablespoons brown sauce or game stock (demi-glace); 1-2 tablespoons fresh lemon juice; 4 snipe (or quail as substitute), cleaned with intestines removed; 80 g bacon, finely diced; 2-3 shallots, peeled and finely chopped; 2 tablespoons fresh parsley, finely chopped; Trimmings from mushrooms (about 30 g), minced; 1 teaspoon mixed ground spices (pepper, allspice, nutmeg); 1 teaspoon salt; 2 egg yolks; 8 thin slices bacon or pancetta (for wrapping); String or skewers (for trussing)

"Roast Snipe Filled With Jelení Mushrooms"

1870

From the treasured pages of Prvá kucharská kniha v slovenskej reči

Unknown Author

Age of Gastronomy (1800 - 1900)European Advanced Dinner Lunch

Original Recipe • 1870

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Hornie Šnepfy Plnené S Jelenými Hubami

"Očistené jelené huby okrúžlif, v masti uparif, mast dolu zcedif, pridať pár ližic brunátnej omáčky, z divočiny prichystaného glásu a citronovej štavy, to spolu svarif a odložif do pary. Zo šnepfov črevká vybrať, k nim nakrájať slaniny, očistené šaloty, zelený petržel a odpadky z húb, to spolu na drobno posekať, dať do nádoby, pridať miešané korenie, posolif a užiarif, s pár žltkami zalegirovať, týmto šnepfy naplnif, nifou sošif, do slaniny okrútif, pysk prez stehná prepchať, posolif, dať do pekáča, papierom zakryť, v rúre na žlto upiecť, pred nastolovaním poriadne pokrájať, na dlhú misu poklásť, prichystané huby dať na vrch, to šaftom poliať a na koniec misy dať hlavu."

English Translation

"Clean the jelení mushrooms, slice them, sauté in fat, strain off the fat, add a few spoonfuls of brown sauce, some game stock, and lemon juice, cook it all together and set aside in a warm place. Remove the entrails from the snipes, chop bacon, cleaned shallots, fresh parsley and mushroom trimmings finely, mix together, add mixed spices, salt, and sauté, then bind with a few egg yolks. Stuff the snipes with this mixture, sew them up, wrap in bacon, thread the beak through the thighs, salt, put in a roasting pan, cover with paper, and roast in the oven until golden. Before serving, slice well, place on a long platter, spoon the prepared mushrooms on top, pour with the juices, and place the head at the end of the dish."

Note on the Original Text

The recipe uses period spelling and words ('šafťom' for sauce/juices, 'ujariť' for crushing/pounding, 'zalegirovať' for binding with egg yolks). Grammar in 19th-century Slovak cookbooks tends to blur stepwise instructions, assuming an experienced cook’s knowledge and often omitting detailed measurements. Vocabulary and verbs are fluidly adapted from German and Hungarian, reflecting the cosmopolitan heritage of the region. Directness and brevity were valued: the recipe focuses on process and compositional essentials rather than granular instructions, and assumes access to game and foraged mushrooms.

Modern Kitchen Interpretation

Recipe's Origin

Prvá kucharská kniha v slovenskej reči - Click to view recipe in book

Title

Prvá kucharská kniha v slovenskej reči (1870)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1870

Publisher

Unknown

Background

An enchanting culinary treasure from the 19th century, this Slovak cookery book serves up a delightful array of recipes (recepty) to tempt the palate and inspire home chefs. A flavorful journey through time, it captures traditional tastes and kitchen wisdom with old-world charm.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from a Slovak-language cookbook published in 1870, living at the crossroads of the Austro-Hungarian culinary world. At the time, such recipes celebrated the availability of local game and forest mushrooms, both high-status and regionally beloved ingredients. Dishes like this were typical of festive or noble tables, where the bounty of the hunt and forest was showcased with refined garnishes and sauces borrowed from French culinary influence. Snipe (šnepfy) were common in Central European kitchens before game birds became a rarity in everyday cookery. The elegant presentation and complex layering of flavors evoke both courtly luxury and the rustic pleasures of local forests.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1870, the preparation would have relied on a wood-fired oven for roasting and a heavy cast-iron or copper pan for sautéing mushrooms. A sturdy knife, wooden cutting board, pounding mortar and pestle (or a chopping bowl with a crescent chopper), and sewing needle for trussing the birds would be standard. Strainers and paper for covering roasts were also commonly used for clarity and moisture retention.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

40 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

18 oz wild mushrooms (porcini or similar), cleaned and sliced
2 oz lard (or unsalted butter as a substitute)
3-4 tablespoons brown sauce or game stock (demi-glace)
1-2 tablespoons fresh lemon juice
4 snipe (or quail as substitute), cleaned with intestines removed
3 oz bacon, finely diced
2-3 shallots, peeled and finely chopped
2 tablespoons fresh parsley, finely chopped
1 oz trimmings from mushrooms (about 1 oz), minced
1 teaspoon mixed ground spices (pepper, allspice, nutmeg)
1 teaspoon salt
2 egg yolks
8 thin slices bacon or pancetta (for wrapping)
String or skewers (for trussing)

Instructions

Begin by cleaning and slicing wild mushrooms (ideally porcini, also known as king bolete, which are a historically accurate substitute for 'jelené huby' if not available).
Sauté the mushrooms in lard until they begin to brown and release their aroma.
Drain off the fat.
Add a few tablespoons of a rich brown sauce (such as a game-based demi-glace) and a splash of fresh lemon juice; simmer briefly to meld the flavors, then set aside and keep warm.
Meanwhile, prepare your 'šnepfy' (historically, these are snipe, a type of small wild bird; quail is a possible modern substitute).
Carefully remove the intestines, reserving the meat.
Finely dice bacon, cleaned shallots, fresh parsley, and any trimmings from the mushrooms.
Mince all together and place into a bowl.
Season generously with mixed ground spices (pepper, allspice, maybe a hint of nutmeg) and salt, then gently pound or crush the mixture to blend.
Bind with a couple of egg yolks to create a stuffing.
Fill the cavity of each bird with this mixture, sew or close the opening, and wrap each bird in slices of bacon or pancetta for extra richness.
Secure by passing a skewer or kitchen twine through the legs also.
Salt well, then place into a roasting pan.
Cover with paper (or parchment), and roast in a hot oven (about 350°F) until golden yellow and cooked through.
Before serving, slice into neat pieces and arrange on a long platter.
Spoon the reserved mushroom mixture over the top, drizzle with the pan juices, and place the birds’ heads (optional; for effect) at the end of the dish.

Estimated Calories

410 per serving

Cooking Estimates

You will need about 30 minutes to get everything ready, and another 40 minutes to roast the birds and finish the mushrooms. Each serving has around 410 calories. This recipe makes 4 servings, one bird per person.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.