Roast Snipe

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 g.) butter per bird
  • ½ rasher of bacon per bird

    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 over the breast of each. They will take 15 minutes.

    Very good spit-roasted, in which case brush over with butter, sprinkle with salt and pepper and place toast in drip tray under grill.