Kettner's Book of the Table

Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.

HomeS › Snipe

Snipe

The French call it bécassine-a little woodcock; whereas the English would be rather disposed to call the woodcock a large snipe. The generic name in England is snipe; but the honours bestowed upon the family at our tables are described in connection with the head of the family-the woodcock; of whom a French writer observes: "On vénére tellement ce précieux oiseau qu'on lui rend les mêmes honneurs qu'au Grand Llama. C'est dire assez que les déjections sont non-seulement précieusement recueillies sur des rôties mouillées d'un bon jus de citron, mais mangées avec respect par les fervents amateurs."

← SkateSnowdon Pudding →