Skip to main content
Main

A Snipe

Roasted snipe seasoned with coarse sea salt and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare and roast

  1. Truss the snipe.

  2. Roast the snipe in a moderate oven at 350°F (175°C) until cooked through.

Serve

  1. Season with coarse sea salt and butter before serving.

  2. Serve the snipe whole or divide it in two if desired.

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

What each ingredient does

Snipe
Is the main protein, so it sets the dish's flavour and texture as it roasts.
Butter
Adds richness and a savoury finish to the cooked meat.

“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.

More roasted snipe recipes

and Woodcock 4 See all 15 →

You might also like

Illustration of Tomato SoupIllustrationTomato Soup526 recipesIllustration of Brown BreadIllustrationBrown Bread461 recipesIllustration of Mutton BrothIllustrationMutton Broth292 recipesIllustration of Yorkshire PuddingIllustrationYorkshire Pudding264 recipes