Roasted English Snipe
From European and American cuisine, 1914
Serves 1
Snipe may be potted or broiled the same as quails.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 296. The excerpt below is the record exactly as published.
dozen fine snipes, remove the skin from the heads, pick out the eyes, truss the legs together, skewer the head under one leg, season with salt, and cover the breasts with a thin layer of larding pork ; place the birds in a roasting pan, pour over 1 ounce melted butter, set the pan GAME. 441 in a hot oven, pour 1 gill of water in the pan, and roast and baste frequently till done. Chop the hearts and livers fine, mix them with Ys ounce melted butter, 1 tablespoonful grated bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.