vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Snipe
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Any small birds can be cooked this way.
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 165. The excerpt below is the record exactly as published.
STEWED SNIPE. Pluck the birds carefully, cut off the heads nnd feet, re- move the gizzards only, and wipe- the birds on a. clean towel. For a dozen snipe put two heaping teaspoonfuls of butter in a saucepan, and let it get smoking hot, then put in the snipe, and quickly brown them. When the snipe are brown, dust over them a tablespoonful of dry flour, and stir them about until the flour is brown. When the flour is brown, cover the birds with boiling water, season them palatably with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.