Devonshire Squab Pie
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for six or seven persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 468. The excerpt below is the record exactly as published.
Devonshire Squab Pie.— Take two pounds of chops from a neck of mutton. Cut them short, and pare away some of the fat. Peel, core, and slice about two pounds of well- flavoured sour apples. Put a layer of them in the bottom of a pie-dish with a little sugar, and a sprinkling of ground allspice. Place the chops next, and season -with salt, pepper, and finely- chopped onio
Cook this with the app: pantry check, scaling, and the assistant.