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Elisabeth Ayrton

Roast Snipe

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Preparation info
    • Difficulty

      Medium

Appears in
The Cookery of England
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 1 bird per person
  • 1 piece of toast per bird
  • 1 oz. (30

Method

Roast without drawing. The head is traditionally left on, the very long beak being passed through legs and body as a skewer. Brush all over with melted butter. Roast in the oven at 400° F., gas mark 6, placing each bird on a piece of toast (which catches the juices), and laying a small slice of bacon

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