Squab Pot-Pie

Ingredients

• 3 oz. of salt pork
• 6 wild squabs
• 4 potatoes
• 1 doz. small dough balls
• salt
• white pepper
• dash of mace or nutmeg
• enough hot water

Method

1. 1

   Cut salt pork into dice and divide squabs into pieces at the joints, removing the skin.

2. 2

   Cut potatoes into small squares and make dough balls.

3. 3

   Put pork, squabs, and potatoes into a deep baking dish, season, cover with pie crust, and bake for 30 minutes in a moderate oven.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 213. The excerpt below is the record exactly as published.

SQUAB POT-PIE.— Cut 3 oz. of salt pork into dice and di- vide 6 wild squabs into pieces at the joints, removing the skin. Cut 4 potatoes into small squares and make 1 doz. small doitgh balls. Put the pork, squabs and potatoes into a deep baking-dish and add the dough balls; season with salt, white pepper, and a dash of mace or nutmeg add enough hot water

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