![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
74
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
Snipes, butter, flour, toast.
👨🍳 Method
These, like woodcocks, should be dressed without being drawn. Pluck, and wipe them outside, and truss them with the head under the wing, having previously skinned that and the neck. Twist the legs at the first joint, press the feet upon the thighs, and pass a skewer through these and the body. Place four on a skewer, tie them on to the jack or spit, and roast before a clear fire for about 1/4 hour. Put some pieces of buttered toast into the dripping-pan to catch the trails; flour and froth the birds nicely, dish the pieces of toast with the snipes on them, and pour round, but not over them, a little good brown gravy. They should be sent to table very hot and expeditiously, or they will not be worth eating.--See coloured plate M1. [Illustration: ROAST SNIPE.]
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at "To Dress Snipes," a recipe that transported me back to the Victorian era. I found the process surprisingly engaging, even if it felt like a game of culinary Twister with all the trussing and twisting. The most delightful surprise was the buttered toast in the dripping pan—an unexpected touch that added a lovely crunch and richness to the dish. This recipe is a treat for the comfort-seeker in all of us, despite the effort. It's not a weeknight go-to, but if you're looking to impress with a rustic, hearty dish, give it a whirl. Just make sure to have a good pair of kitchen shears and a sense of adventure. The result is a comforting, old-fashioned meal that's worth the fuss.
