Squabs a la Casserole

Ingredients

• Clean the squabs well, tie up
• parboil with onions, water, carrots, pepper and salt for about twenty-five minutes.
• Make a thick brown sauce from two cups of the broth
• dissolve four tablespoons flour in one cup of cold broth

Method

1. 1

   Parboil squabs, make a thick brown sauce from broth and beef extract, add dissolved flour, cook until simmering, add cooked vegetables, place squabs in casserole, fill with vegetables and sauce, bake until done, garnish with vegetables and melted butter.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 327. The excerpt below is the record exactly as published.

Clean the squabs well, tie up and parboil with onions, water, carrots, pepper and salt for about twenty-five minutes. Make a thick brown sauce from two cups of the broth and some beef extract; color with kitchen bouquet and flavor with some sherry; dissolve four tablespoons flour in one cup of cold broth

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