Devonshire Squab Pie
From The spirit of cookery, 1895
Originally localized in Devonshire due to the addition of apples.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 360. The excerpt below is the record exactly as published.
Devonshire Squab Pie had as essential ingredients origin- ally a young pigeon (squab), or young chicken (squab- chicken), next some kind of meat, either griskin of pork or nmtton chops
Cook this with the app: pantry check, scaling, and the assistant.