Fried Snipes and Plovers
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 212. The excerpt below is the record exactly as published.
FRIED SNIPES AND PLOVERS.— These two birds are very often prepared and cooked without being drawn, the crop only is taken out, through a small slit in the skin on the back of the neck. The heads of these birds are left on. After they are cleaned, skin the head and tie it to the body with a string which you remove before serving. The time of cooking is determined by the size of the bird' — the smallest taking from 10 to 15 minutes. Clean the birds and wipe them dry; tie the legs close to the body, skin the head, after picking the feathers oflf as near the head asr possible, tie the beak of each bird under one of its wings, tying also a thin slice of bacon around each breast. Place the birds in a frying basket, and fry in plenty of hot fat
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