
Old
Louisville
Recipe Book
Snipe
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This
section contains a selection of traditional recipes for snipe. All
recipes, unless noted otherwise, are genuine Kentucky and Southern recipes
over 100 years old. They would have been familiar to the early residents
of Old Louisville |
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Snipe.
After
cleaning the snipe, remove skin and eyes from the head, draw it down to the legs
and skewer the bill through the lower part of the legs; pin a thin slice of
larding pork around each bird and string them on a skewer. Season with salt,
cayenne and black pepper. Roll the ends in melted butter or salad oil. Broil on
either side 5 minutes. Serve on hot toast moisten with Maitre de Hotel butter.
Garnish with watercress.
Roasted Snipe.
Prepare
same as for broiling snipe. Roast 10 minutes in hot oven. Mince hearts and
livers fine, adding 1 teaspoon butter, 1 teaspoon
chives, salt and pepper. Spread slices of stale bread with this paste, a few
fresh crumbs on top; set in hot oven 3 minutes. Place birds on this toast.
Garnish with watercress. Serve gray in bowl. Plover, reed or woodcock, prepare
same way.
Source:
The Kentucky Receipt Book, 1903
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