Snipe Fried in Oil

Ingredients

• the snipe
• olive-oil
• salt
• pepper
• a few cresses
• some sour oranges

Method

1. 1

   Remove all feathers and draw the birds, wipe them with a wet towel, cut off the claws, and twist the legs together.

2. 2

   Roll in flour or Indian meal seasoned with salt and pepper, or bread them.

3. 3

   Fry in hot oil until crisp and light brown, about two minutes.

4. 4

   Lay on brown paper to free from grease and serve hot with cresses or sliced sour oranges dressed with salad-oil and cayenne.

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.

SNIPE FRIED IN OIL. Until within a few years, there prevailed among American housekeepers an unfounded prejudice against the use of olive-oil in cooking. As a matter of fact, there is no cleaner fat than pure olive-oil. In warm weather a good oil is pref- erable to butter or lard for frying ; rancid oil should never be used. To fry any substance in oil, put the oil over the fire in a small, deep frying-kettle, so that a comparatively small quantity will suffice to cover the article which is to be fried ; and when a thin bluish smoke begins to rise from the oil, it will be found to be hot enough for frying. To prepare snipe for frying, remove all the feathers, and draw HOASTS {rotis). 355 the birds, wipe them all over with a wet towel, cut off the claws, and twist the legs together ; either roll the birds in flour or Indian meal seasoned with salt and pepper, or bread them by dipping them first in fine crumbs, then in beaten egg, and again in crumbs ; or put them into the hot oil with- out any foreign substance on them. When the birds are crisp and light brown, they are done. Care must be taken not to cook them slowly and long, for they will be dried and hardened by so doing. If the oil is smoking hot, about a couple of minutes will be long enough to fry 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

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