Squab

Ingredients

• In cleaning a squab
• rub with salt
• rub with pepper
• rub with butter or oil
• sprinkle with cracker dust
• serve on slices of crisp, hot, buttered toast

Method

1. 1

   Clean the squab without breaking the entrails, split down the back, rub with salt, pepper, and butter or oil, sprinkle with cracker dust, put in a well-buttered bag, bake for fifteen minutes, and serve on toast.

Nutrition per serving

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 25. The excerpt below is the record exactly as published.

Squab. — In cleaning a squab, take care not to break the little sack that holds the entrails. Split the birds down the back, rub with salt, pepper and butter or oil. Sprinkle with cracker dust and put into well-buttered bag. Bake fifteen minutes and serve on slices of crisp, hot, buttered toast with or without a thin, crispy slice of bacon. Garnish with cress or parsley. Barbecued Squirrel, (Southern Style.) — Get two fat squirrels, skin and draw. Cut the thin skin on each side of the stomach close to the ribs, then wipe with STANDARD PAPER; BAG COOKERY 59 damp cloth. Sprinkle with black pepper but use no salt. Put a layer of fat bacon in a wooden dish, set in a well greased bag and lay the squirrels on this bed. Cover with more thin slices of bacon pour in the bag a half cupful good broth, seal, and bake an hour in a moderate oven. Serve with grape jelly or spiced grapes. Turkey a la Bonham. — Pick out a young hen tur- key, plump and delicate with small bones. Carefully re- move all pin feathers and complete the drawing which may have been imperfectly done by the butcher. Cut off the neck close to the body which will make the turkey fit in the bag better, and make a proper appearance when placed on the table. Wash thoroughly inside and out and wipe dry. For the stuffing make two kinds — one for the body and one for the breast. It is a good plan to make these different so as to suit all tastes. For the body, make a chestnut stuffing. Boil and peel one quart of large chestnuts and mash with a fork. Season with pepper, salt and a little butter. For the breast, take a pint of bread crumbs free from crusts. Fry a half onion cut fine in a very little butter or vegetable oil until ten- der but not brown. Season nicely with chopped parsley and thyme, not too much. Salt and pepper and moisten with one beaten egg. Fill the breast and sew body and breast neatly, pulling the skin of the breast over the stuffing, and fastening in place with the wings which should be turned back to hold the skin in place. Rub the outside of the bird with flour mixed with salt and pepper, cover the breast with slices of fat salt pork tied on. Now slip breast down into a thoroughly greased bag or preferably two bags, one outside the other, the outside one also well greased. Lay some of the fat from the turkey or a few strips of bacon over the bag, and put on the grate, seam up. Slip under 60 STANDARD PAPER BAG COOKERY the grid on the bottom of the oven a dripping pan half full of water to keep the bird moist, and prevent any fat leaking through in case the bag should burst. Be care- ful not to let the bag touch the side of the oven. Light both burners of the gas stove for five minutes to get the oven hot for the start. Turn out one and roast about an hour and three-quarters for a twelve pound bird. Lift out carefully, sliding the pancake turner under it to get it out easily and put it on hot platter. For the gravy, clean the giblets thoroughly and put to cook with the neck in water to cover well. Add one onion cut up and cook until tender. Chop fine and thicken slightly with browned flour or caramel which is simply sugar browned in a pan with a little boiling water. Venison. — For roasting, the saddle is best. As the meat is naturally dry, it must be well larded with strips of firm fat pork. Sprinkle with salt and pepper and rub over with pork drippings. Put in large well greased bag, add two glasses of port or claret, seal and bake in moderate oven. For a roast of three pounds, allow an hour and ten minutes. For an eight pound roast, two hours and a half. Serve very hot with red or black cur- rant jelly. Venison Steak. — Prepare in the regular way, place in wooden cookery dish and season with salt and pepper. Put in bag. Seal and cook an hour and twenty minutes. The wooden dishes add to the flavor of all game. CHAPTER X. BEEF. Bullock's Heart.- — THIS is an inexpensive portion of the beef, but a very tasty one when properly cooked. It should always be served on very hot dishes, both plates and platter. If you elect to roast your heart, put in a basin of warm water and let soak for an hour to draw out the blood. Wipe dry, brush with oil or butter and tie or skewer in shape. Put in well greased bag and roast about two hours. Serve with a border of carrots sliced and fried. Stewed Bullock's Heart. — Soak in a basin of warm water for an hour, then drain and wipe dry. Cut in halves, rub each side with flour and put in a frying pan with a little hot butter. As soon as browned, transfer to a buttered bag, adding four or five onions sliced and browned lightly in the same butter, together with a sprig of thyme and salt and pepper to season. Add a half cup- ful of water and cook slowly about three hours. Filet of Beef. — Cut from the end of a tenderloin o£ beef, slices about 5-8 of an inch thick. Flatten down to about 3-8 of an inch and trim round. Salt lightly on both sides, dust with pepper

Cook this with the app: pantry check, scaling, and the assistant.