Snipe and Woodcock Fried
Ingredients
Directions
Prepare the birds
Dress and clean the birds.
Tie the legs close to the body and skin the heads and necks.
Tie the beaks under the wing and wrap a thin piece of bacon around the breast of each bird.
Fry and serve
Fry the birds in boiling lard for about 2 minutes.
Season with salt and pepper, and serve on toast.
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
What each ingredient does
- Snipe or woodcock
- Provides the main meat, which cooks quickly and is served whole on the toast.
- Bacon
- Wrapped around the breast, it bastes the lean meat with fat and adds savoury flavour as it cooks.
- Lard
- Hot fat that fries the birds quickly, browning the skin and keeping the meat moist.
The step that matters
Frying in boiling lard for about 2 minutes. Lard must be very hot so the outside browns quickly. Too little heat or too long a fry leaves the small, lean birds dry and tough inside.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.