The 1901 Cookbook Archive
No. 4095 — Pickled Snipe
English historical translation of Molokhovets recipe No. 4095 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and gut snipe, roast on a tray in butter or on a spit and let cool completely.
Pack tightly in a glazed pot or small tub with bay leaves between the birds.
Cover with cooled vinegar previously boiled with salt, allspice and tarragon.
Tie the pot with animal bladder, or seal the tub with a resin-coated lid and keep on ice through winter.
Historical editorial note: The historic vinegar-and-icehouse method is not validated for safe storage of cooked wild birds.
Original source: Read Russian recipe No. 4095. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.