Woodcock (Snipe) Preparation
From Consult me, 1902
Serves 2
Serve on toast with butter only, as gravy detracts from the flavor.
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 Consult me (1902) by Robert Kemp Philp, page 534. The excerpt below is the record exactly as published.
WOODCOCK, Snipe, &c. Clean well, and stuff with mealy pota- toes, well washed, and seasoned with butter, salt, pepper, and a little cream, or new milk ; cut off the pinions at the first joint ; fasten the legs close to the ribs, turn the head backward, between the legs and the body. Do them be- fore a bright fire, or in the oven ; dredge them with flour
Cook this with the app: pantry check, scaling, and the assistant.