Squab en Casserole

Ingredients

• three squabs
• a small piece of butter
• one small onion
• two fresh mushrooms
• two ounces of lean bacon
• a teaspoonful of flour
• a cup of gravy or brown stock
• three tablespoonfuls of sherry wine

Method

1. 1

   Clean and dress squabs, place in casserole with butter, season, and roast for 12 minutes.

2. 2

   Add onion, mushrooms, and bacon; cook for 10 minutes.

3. 3

   Sprinkle flour, moisten with gravy and sherry, cover, and simmer for 10 more minutes.

4. 4

   Serve with sauce.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 34. The excerpt below is the record exactly as published.

SQUAB EN CASSEROLE ^5 Clean, singe, and dress three squabs, put them in an earthen casserole with a small piece of butter, salt and pepper them, and roast in the oven for about twelve minutes, so as to obtain a nice golden colour. Add one 62 r LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. r LOUIS' EVERY WOMAN'S COOK BOOK small onion, two fresh mushrooms, and two ounces of lean bacon, all cut in small cubes, and cook together for another ten minutes in the casserole. Sprinkle a teaspoonful of flour over them, and moisten with a cup of gravy or brown stock and three tablespoonfuls of sherry wine; put the cover on and let it simmer for ten minutes more. When the squabs are cooked the sauce should have boiled down so that there is just enough for the diners. Tie a napkin around the casserole and serve. DUCKLING A LA PORTUGAISE Roast a duckling; when partly cooled off, cut in pieces. Cut up the carcass in small pieces, fry with a small " mirpoix," add a gill of claret wine, the juice of an orange, and a pint of Espagnole Sauce. Cook for fifteen minutes. Then strain into a saucepan, add the pieces of duckling, and heat well. Chop the peel of a quarter of an orange fine. Cut the heart of the orange in quarters and heat it in a little sherry wine. When ready to serve, put the pieces of duckling in a deep entree dish, surround with the quarters of orange, pour over the sauce, and at last sprinkle the chopped peel of the orange over the whole. GOOSE A LA CHIPOLATA^a If you have a part of a roast goose (say half) left from a previous meal, cut it in pieces. Chop up the carcass and fry it, with pieces of carrots, onions, and spices. Moisten it with a gill of Madeira wine and a pint of brown sauce. Boil for fifteen minutes. Strain the sauce into a saucepan and heat the pieces of goose in it. Fry ten small sausages each one and one-half inches long. Glace twelve small onion

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