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Bread

Broiled Snipes

Broiled snipes are game birds seasoned with salt and pepper, greased with butter, and cooked over a grill or broiler, served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Snipes

Ingredients

Directions

Prepare

  1. Preheat your grill or broiler.

  2. Split the snipes down the back and remove the insides.

  3. Wipe the birds clean and flatten them.

  4. Season with salt and pepper, then grease with butter.

Broil and serve

  1. Broil the snipes until cooked through, about 10-15 minutes.

  2. Serve on toast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Snipes
Provide the lean, main protein, which browns and firms as it cooks through.
Butter
Adds fat that helps the birds brown and stay moist under direct heat.

The step that matters

Broil the snipes until cooked through. Small birds cook quickly under direct heat, so they can dry out or burn at the edges before the centre is done. Checking for doneness rather than relying only on the time helps the meat cook evenly and stay juicy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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