Snipe Broiled Whole
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 194. The excerpt below is the record exactly as published.
the snipe ; when they are brown, lay them on brown paper for a few moments to free them from grease, and then serve them hot. A few cresses, or some sour oranges sliced and dressed with salad-oil and cayenne, will form a good garnish for the fried snipe. SNIPE BROILED -WHOLE. Pluck and singe the birds, wipe them on a wet towel, dip them in butter which has been melted and seasoned with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.