Squab Pie

Ingredients

• a pound of the breast of tender veal
• six squabs
• an equal weight of fat salt pork or bacon
• an equal measure of fine breadcrumbs
• one raw egg
• a palatable seasoning of salt and pepper
• a cupful and a half of boiling water
• a dessertspoonful of flour
• a dessertspoonful of butter

Method

1. 1

   Make pastry and line a deep dish.

2. 2

   Layer veal and stuffed squabs.

3. 3

   Prepare a sauce with flour, butter, boiling water, and seasoning.

4. 4

   Pour sauce into the pie, cover with pastry, and bake for two hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 172. The excerpt below is the record exactly as published.

a pound of the breast of tender veal in slices half an inch thick, after first taking out the bones, and put a layer of the meat around the sides and on the bottom of the dish ; carefully pluck six squabs, cut off the heads and feet, singe and draw them, and wipe them with a wet towel ; chop the livers and gizzards fine, with an equal weight of fat salt pork or bacon ; add to them then an equal measure of fine bread- crumbs, one raw egg, and a palatable seasoning of salt and pepper, and use this forcemeat to stuff the squabs ; lay them in the dish prepared as directed above, and put over them the rest of the sliced veal ; put over the fire in a frying-pan a dessertspoonful each of flour and butter, stir them until they are brown, then stir with them a cupful and a half of boil- ing water and a palatable seasoning of salt and pepper; when this sauce boils, pour it into the squab-pie

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