869 Spit-roasted snipe

Bekasy zharenye

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 6 snipe
  • ¼ lb pork fat
  • 2–3 spoons butter


    Pluck the snipe, but do not eviscerate, which is unnecessary. Wash and salt them and wrap them first with ¼ lb pork fat and then in paper greased with 1 spoon butter. Sew them up with strong thread and cook on a spit, basting with butter. When the snipe are cooked, remove the paper and transfer the birds to a platter. Do not cut off the heads. Alternatively, cook the snipe in a roasting pan in the oven. Serve with a salad of some kind.

    Remarks: (Method for preserving fresh snipe from autumn to January.) After bringing the snipe from the fields, immediately pluck, but do not eviscerate them. Wrap them in fresh cabbage leaves, and plaster them all over with thick dough. Bake in the oven only long enough to cook the dough. Place the birds in a barrel, pour on melted fat, and cover and seal the barrel. This fat may be used later for greasing carriage wheels.*