Preparation info
  • Serve


    per head
    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

Johnny had heard that Rosa Lewis, doyenne of the Cavendish Hotel, used to cook Edward VII his favorite breakfast of snipe pudding; Johnny tried making a conventional suet pudding à la steak and kidney using snipe with boneless steak wrapped around them—the steak was supposed to melt into the sauce! To our modern palates (not very, some would say) it was a waste of snipe. However, on reading Rosemary Wadey’s