Roast Stuffed Snipe, Swiss style

Ingredients

• 6 young snipe
• 4 oz. lean bacon
• 6 sauce oysters
• 1 stick of white celery
• 2 oz. butter
• 2 oz. ham
• 3 oz,. bread-crumbs
• 6-8 thin slices of fat bacon
• seasoning

Method

1. 1

   Pick and singe the birds, remove the insides, and chop half the intestines.

2. 2

   Mix with bread-crumbs, chopped celery, minced ham, and diced oysters.

3. 3

   Season and mix with melted butter.

4. 4

   Stuff the birds, truss, and wrap in bacon.

5. 5

   Roast in a pan for 20 minutes, basting frequently.

6. 6

   Serve cut into portions on fried bread with sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 73. The excerpt below is the record exactly as published.

Roast Stuffed Snipe, Swiss style.) 6 young snipe, 4 oz. lean bacon, 6 sauce oysters, i stick of white celery, veal gravy, 2 oz. butter, 2 oz. ham, 3 oz,. bread-crumbs, 6-8 thin slices of fat bacon, seasoning

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