Broiled Squabs on Toast With Bacon
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 37. The excerpt below is the record exactly as published.
Broiled Squabs on Toast With Bacon. Singe, draw and cut off the necks from 3 good sized squabs. Split them without detaching them, lay them on a dish and season with 1 pinch of pepper, j/2 pinch of salt and 1 table- spoon of sweet oil. Roll them well, and broil them for 6 min- utes on each side. Prepare a dish with 6 toasts, arrange the squabs on them, and spread 1 gill of butter on the top. Deco- rate the dish with 6 slices of broiled bacon
Cook this with the app: pantry check, scaling, and the assistant.