Roast Snipe on Toast

Ingredients

• six fat snipe
• a teaspoonful of salt
• half a teaspoonful of pepper
• a slice of thin, lean bacon around each
• six pieces of toast
• two or three tablespoonfuls of water
• a teaspoonful of chopped parsley
• two shallots

Method

1. 1

   Pick, singe, draw, and skewer the snipe.

2. 2

   Rub with salt and pepper, wrap in bacon, and roast for 10 minutes.

3. 3

   Chop the livers, shallots, and parsley, spread on toast, and bake for 5 minutes.

4. 4

   Arrange toast on a dish, place snipe on top, add water to the pan, cook for 3 minutes, pour gravy over, and serve with watercress.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 65. The excerpt below is the record exactly as published.

Roast Snipe on Toast. — Pick, singe, drawT, and stick a wooden skewer across the legs and under the breasts of six fat snipe (keep the livers for further use). Pick out the eyes of each bird. Rub each with a tea¬ spoonful of salt and half a teaspoonful of pepper, and arrange a slice of thin, lean bacon around each. Lay them in a baking tin lightly buttered, and roast in a well-heated oven for ten minutes, close under the solid or browning shelf. Take the six livers, with two shallots, a teaspoonful of chopped parsley, and chop all finely together. Have ready six pieces of toast, and spread the mixture evenly over each piece; place in the oven for five minutes. Re¬ move all from the oven, and arrange the toast on a hot dish, and lay the snipe on the toast. Pour two or three tablespoonfuls of water

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