Roast Snipe

Ingredients

• Snipe
• Bacon
• Toast
• Watercresses

Method

1. 1

   Pick them thoroughly, and take the skin off the head.

2. 2

   Cut off the wings.

3. 3

   Twist the legs to bring the feet behind the thighs.

4. 4

   Pass the bill through the thighs and body.

5. 5

   Singe them carefully.

6. 6

   Cover with rashers of fat bacon tied round.

7. 7

   Roast before a clear fire for twenty or twenty-five minutes.

8. 8

   Place pieces of toasted bread under them, baste frequently, and serve with a piece of toast under each bird, garnished with watercresses.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 118. The excerpt below is the record exactly as published.

ROAST SNIPE. Ingredients. Bacon. Toast. Watercresses

Cook this with the app: pantry check, scaling, and the assistant.