Roast Snipe

Ingredients

• four snipe
• thin slices of fat bacon
• four slices of bread
• butter
• seasoned watercress
• good gravy

Method

1. 1

   Prepare and truss the snipe, cover with bacon, and roast for 18 minutes.

2. 2

   Toast and butter the bread, place under the birds to catch gravy, and baste frequently.

3. 3

   Serve with watercress and gravy.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 147. The excerpt below is the record exactly as published.

ROAST SNIPE. Pick four snipe entirely, neck and head; draw them, but reserve the trail and liver, which chop and fry in a Btewpan with a little butter for five minutes, and keep hot. Twist the legs so as to bring the feet behind the thighs, and run the bill through the thighs and body. Put a noose of string round the joints, across the lower part of the breast, bring both ends round the head and tip of the bill, and fasten it on the back. Cover the snipe with thin slices of fat bacon and tie these on with twine. Cut, toast, and butter four slices of bread, four inches long by two and a half wide, and half an inch thick ; set the birds to roast before a clear fire for eighteen minutes ; place the buttered toast under to receive the gravy from the birds, and baste frequently. When ready, remove the string, lay the fried trail and liver on the buttered toast, which will now be soaked with gravy, dish up the birds on these pieces of toast, and serve with a garnish of seasoned watercress and a sauce-boat of good gravy

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