Broiled Snipe with Butter
From The Swedish, French, American cook book, 1918
Serves 1
Serve with broiled curled bacon and salad for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 355. The excerpt below is the record exactly as published.
Broiled Snipe with Butter ( Becassines grillees au Beurre ) Pick, singe, and clean the snipe well; cut heads off; remove insides; rub over with some melted butter, pepper, and salt; put on a broiler and broil for about eight minutes — four minutes on each side. When done, prepare some buttered toast — one piece for each person, put one bird on top of each; pour over some melted butter and chopped parsley; garnish with watercress
Cook this with the app: pantry check, scaling, and the assistant.