Snepper (Woods)

Ingredients for Snepper (Woods)

Instructions for Snepper (Woods)

To prepare the Snepper (Woods) recipe, please follow these instructions:

The snaps are picked and cleaned, the head can be flared, the eyes protrude, the eating and trachea removed, the food is taken and used for snow bread. Only bowel and gall bladders are discarded. The birds are washed with cloth clothed in lukewarm water.
The head can bend to the side and the long pointed beak sticks through the thighs. The claws are scoured and the feet bend back so that they stick to the body.

The birds are now infused with salt and pepper, tied with thin spoon discs. The grease is lightly browned and the birds are browned until they are beautifully light brown on all sides.
Now add the boiling liquid, the heat is dampened and the birds are boiled under low approx. 1 hour.

During the dishes, they are chopped long and garnished with snowflakes and fried potatoes. The sauce is made as wild sauce.