Recipes > Meat > Snipe and Woodcock (Dark Meat)

Snipe and Woodcock (Dark Meat)


Draw the birds carefully. Wipe inside and out with a wet cloth, but do not wash more than this, as it takes away their flavor. Cut off the feet, and skin the lower legs, which can be done after holding them a minute in scalding water. Skin the head, and take out the eyes. Press the bird well together; draw around the head, and run the bill like a skewer through the legs and body. Wrap each one in a thin slice of pork or bacon, and bake in a hot oven for ten minutes; baste with butter. Chop or pound the hearts and livers to a paste. Season with salt, pepper, onion juice, and butter. Spread the paste on slices of toast just large enough to hold one bird. Place the croustades in the oven to become very hot. Pour over them the juice from the dripping-pan holding the birds. Place the birds on the toast, and serve at once. Garnish the dish with water-cress. The croustades are better fried than toasted.


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The Century Cook Book (1901).

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