It’s been one of those days where you just want to roast snipe. Here’s a couple of recipes purloined from the Old Louisville Recipe Book:
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.
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 gravy in bowl. Plover, reed or woodcock, prepare same way.
Oh, if only…