To Roast Snipe and Woodcock

Ingredients

• snipe and woodcock
• buttered toast
• butter or good dripping

Method

1. 1

   Pluck carefully, singe, but do not draw them.

2. 2

   Truss them using the beak as a skewer.

3. 3

   Hang the birds on the spit feet downwards.

4. 4

   Place rounds of buttered toast underneath to catch the drippings.

5. 5

   Baste constantly with butter or dripping.

6. 6

   Time: 15 to 25 minutes, according to taste and size.

7. 7

   Serve with the toast and melted butter or brown gravy.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 40. The excerpt below is the record exactly as published.

To Roast Snipe and Woodcock. Pluck carefully (as the skin is tender), singe, but do not draw them. Truss them by using the heak of the bird in the same manner as if it w^ere a skewer, thus : — Press the legs close to the body, and pass the beak through the legs and body. The head is skinned and left on. Hang the birds on the spit feet downwards. Place under the birds rounds of buttered toast, to catch the trail as it drops, which is considered a delicacy. Baste the birds constantly with butter or good dripping

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