Pečený Horní Šnepf
"Roasted Upper Snipe"
From the treasured pages of Prvá kucharská kniha v slovenskej reči
Unknown Author
Pečený Horní Šnepf
"Horní šnepf prislúcha k tým vtákom, ktoré v jeseni odoberajú sa do teplejších krajov; ony sú síce v jeseni lepšie nežli z jary, ale na jar sú pre svoju zriedkavosť vzácnejšie. Z ošklbaného šnepfa vlásky opáliť, črevka von vybrať, žalúdok rozrezať a očištený dať ku črevám. Kus slaniny, cibule a zeleneného petržlenu na drobno posekať, posoliť a upražiť, pridať trochu červeného vína a so žltkom rozmiešať. Na listy pokrájanú žemľu na okrúhlo vydlabať, v masle na žlto vypražiť a spolu na teplo odložiť. Zo šnepfa nôžky pod prsia vtlačiť, pysk prez stelhná prepchať, vyšpikovať alebo celkom do slaniny okrútiť, posoliť, dať do pekáča na masť a v rûre na žlto odpiecť. Potom sa hlava odreže, tak tiež stelhná a z obydvoch bokov mäso z prs, kûsky poklásť na misu, prska z pošika krájať a položiť na vrch, hlavu s pyskom dať k prsom na koniec misy, prichystané črevká na žemľu usporiadať, vôkol misy poklásť a celé saftom poliať."
English Translation
"The upper snipe belongs to those birds which, in the autumn, depart for warmer countries; they are indeed better in the autumn than in spring, but in spring they are rarer and therefore more prized. From the plucked snipe, singe off the small feathers, remove the entrails, cut open the stomach, and put the cleaned insides alongside the entrails. Finely chop a piece of bacon, onion, and fresh parsley, salt them, and fry them up; add a little red wine and mix with an egg yolk. Cut round slices of bread roll into rounds, hollow them out, fry them in butter until golden yellow, and keep them warm. Tuck the snipe’s legs under its breast, push the beak through the thighs, lard it or wrap completely in bacon, salt it, put it into a roasting pan with lard and roast in the oven until golden yellow. Then cut off the head, also the thighs, and from both sides cut the breast meat; arrange the pieces on a serving dish, cut the breasts from the carcass and place them on top, put the head with the beak next to the breasts at the end of the dish, arrange the prepared entrails on the bread roll, lay them around the dish, and pour over the whole with the juices."
Note on the Original Text
The recipe is written in a narrative, instructional form typical of 19th-century Central European cookbooks. Ingredient quantities are rarely specified and methods rely on the cook's intuition and experience. Words like 'ošklbáný' (plucked), 'opáliť' (singe), and 'stelhná' (thighs) reflect regional language and spelling conventions, some of which differ from modern Slovak or Czech orthography—and are occasionally closer to dialectal expressions. Technical steps such as wrapping, larding, and carving are mentioned briefly, as it was assumed that readers were already familiar with these culinary basics. Spelling and grammar reflect the era's general lack of standardization in Central European recipe writing.
Title
Prvá kucharská kniha v slovenskej reči (1870)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1870
Publisher
Unknown
Background
An enchanting culinary treasure from the 19th century, this Slovak cookery book serves up a delightful array of recipes (recepty) to tempt the palate and inspire home chefs. A flavorful journey through time, it captures traditional tastes and kitchen wisdom with old-world charm.
Kindly made available by
Internet Archive
This recipe comes from a Slovak-language cookbook published in 1870, during a time when Central European cuisine celebrated seasonal game. Woodcock ('šnepf' or 'šnépfa') was particularly prized in autumn, when migratory birds are at their fattest and most flavorful. In the spring, though rarer, their delicate taste made them a sought-after delicacy. Recipes like this reflected both peasant practicality—where every part of the bird and bread was used—and the influence of aristocratic table service, with elaborate presentations of game. Serving birds with their heads and offal, often over fried bread, was a hallmark of both everyday ingenuity and festive dining in the 19th century. The use of wine and lard also shows the blending of local produce and continental tastes.
In the 19th century, cooks would have used a wood-fired or coal oven, an iron roasting pan or earthenware baker, and simple kitchen knives. The plucking and singeing of the bird was done over an open flame or embers. Chopping was performed with a large chef's knife or mezzaluna, and the frying of bread typically in a heavy-bottomed skillet or over the hearth in a shallow pan. Larding needles or toothpicks were used to skewer or wrap the bird with bacon. The preparation might be finished with a ladle for basting and a coarse sieve to handle the offal.
Prep Time
10 mins
Cook Time
25 mins
Servings
1
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 woodcock (approx. 9–10.5 oz; snipe or small game bird as substitute)
- 1 oz smoked pork belly or thick-cut streaky bacon
- 1/2 small onion (about 1.5 oz), finely chopped
- 1/3 oz fresh parsley, chopped
- 1 fl oz dry red wine
- 1 egg yolk
- 1 small wheat roll or brioche (about 1.5 oz)
- 0.5 oz (1 tbsp) butter (for frying bread)
- 0.7 oz (1.5 tbsp) butter or lard (for roasting)
- Salt to taste
Instructions
- Begin by preparing the bird known as the woodcock (or snipe as a modern substitute, roughly 9–10.5 oz per bird).
- Pluck and singe away any fine hairs, then remove the innards, reserving the cleaned gizzard and guts—it was customary to serve these with the dish.
- For the filling, finely chop 1 oz smoked pork belly (or lardons), half a small onion, and a small bunch (about 1/3 oz) of fresh parsley.
- Sauté this mixture in 0.35 oz (1 tbsp) butter, season with salt, pour in 1 fl oz dry red wine, and bind it all with one egg yolk off the heat.
- Cut the top off a small wheat roll (about 1.5 oz), hollow it out in circles, and fry it gently in 0.5 oz (1 tbsp) butter until golden, then keep warm.
- Tuck the snipe’s legs beneath its breast, thread its beak through its thighs, and either lard the bird with slivers of bacon or wrap it fully in thinly sliced smoked pork belly (about 1–1.5 oz).
- Salt, place the bird in a roasting tray with 0.7 oz (1.5 tbsp) melted butter and roast at 350°F until golden, about 20–25 minutes, basting occasionally.
- Once roasted, remove the head and thighs, carve the breast meat from each side, and arrange all parts on a serving dish—with breast slices on top.
- Place the head and beak with the breasts and distribute the prepared guts over the fried bread roll, arranged around the dish.
- Pour over the roasting juices to serve.
Estimated Calories
430 per serving
Cooking Estimates
It usually takes about 35 minutes to prepare and cook this dish. You roast the bird for around 20–25 minutes, after getting all ingredients ready. One woodcock (or snipe) with these ingredients makes one generous serving. There are about 430 calories per serving.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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