Boned Squabs and Pigeons
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Tender pigeons can be cooked similarly.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 198. The excerpt below is the record exactly as published.
BONED SQUABS AND PIGEONS. After the squabs are carefully plucked, cut off the head, wings, and legs, near the body ; cut through the skin down the middle of the back, and then, keeping the knife pressed flat against the carcass of the bird, cut the flesh away from it until the -joints of the wings and legs are reached ; unjoint these, and continue cutting until the ridge of the breast- bone is reached ; it is here that there is most danger of cutting or tearing the skin, so that great care must be ex- ercised to prevent it. When the entire flesh has been freed from the carcass, lay it skin down on the table, take out the wing and leg bones from the inside, and replace the carcass with any good force-meat or stuffing ; well-seasoned sausage-meat will be good for this purpose. Fold the skin over the force-meat, secure it in place with a few stitches, and round the bird in good shape ; roast or bake the boned squabs, and serve them either with aspic jelly or a salad
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Cook this with the app: pantry check, scaling, and the assistant.