Broiled Snipes
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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 Kirmess cook book (1907), page 84. The excerpt below is the record exactly as published.
BROILED SNIPES. Oscar, Waldorf-Astoria, Pick, singe, draw and dry eight fine snipe, remove the skin from the heads, split them into halves without detaching the parts, and place them on a dish. Sea- POULTRY AND GAME. 195 8on with one pinch of salt, one-half pinch of pepper, and one tablespoon of oil; put them to broil (with the bills stuck into the breasts) and allow them to cook for four minutes on either side. Put six slices of hot toast on a hot dish, arrange the snipes on them, spread one gill of maitre d'hotel butter
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