Roasted Snipes
From Harper's cook book encyclopædia, 1902
Serves 1
Serve very hot.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 214. The excerpt below is the record exactly as published.
Pluck the birds very carefully so as not to tear the tender skin, and singe and truss. Hang the birds feet downward to a spit, put them to a clear fire, and baste frequently with butter or drip- ping. When they are done enough, flour and brown them. Take them up, dish them with a slice of toast under each
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