Broiled Snipes
From Kirmess cook book, 1907
Serves 6
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.
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 on top, decorate the dish with watercress and serve. BOASTED SNIPES. Oscar, Waldorf-Astoria. Pluck, singe and draw some snipes
Cook this with the app: pantry check, scaling, and the assistant.