Squabs, Baked

Ingredients

• three fat squabs
• one table-spoonful of onions, chopped fine
• one teaspoonful of butter
• one of flour
• half a pint of good, warm broth

Method

1. 1

   Singe and draw squabs, wipe them, cut into four pieces, and flatten.

2. 2

   Season with salt and pepper.

3. 3

   Garnish a baking dish with bacon and onions, layer squabs, hard-boiled eggs, and bacon.

4. 4

   Mix butter and flour with broth, pour over, cover with buttered paper, and bake for one hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 214. The excerpt below is the record exactly as published.

Squabs, Baked GAME Venison, Fillets of boil Yz lb. of bacon for ten minutes; cut into small pieces and put into a saucepan with a half table-spoonful of butter. Place the squabs over the bacon and cook ten minutes, when they should be a golden color. Pour over them one pint of good, warm stock; add one pinch of salt and one of pepper. Have ready a bunch of small new turnips, one of small new carrots which have been parboiled in boiling water for ten minutes and afterwards peeled, with three very small and hard new cabbages, also parboiled for ten minutes, but in a separate kettle. Drain well, and cut into quarters lengthwise the tur- nips and carrots. Press the water out of the cabbages, but do not break them. Add the vegetables when the stock is poured over ; season with one large onion and two sprigs of parsley. Cook slowly thirty minutes, turning each squab twice during the cooking. Dress the vegetables in centre of the platter, keeping pieces of cabbage to be placed between the birds. Ar- range the squabs feet up, with a little bunch of carrots and turnips on top. Keep hot in the oven. Finish the gravy with a half table-spoonful of butter mixed with one teaspoonful of flour. When smooth, strain it over the squabs and vegetables, and serve very hot. Squabs, Baked. — Singe and draw three fat squabs ; wipe them with a clean, wet towel, cut them in four pieces, and flatten with the kitchen knife. Season each piece with salt and pepper. Garnish a small, deep baking -dish with very thin slices of raw bacon. Sprinkle over one table- spoonful of onions, chopped fine ; place one layer of the squabs, then one layer of hard-boiled eggs, sliced, one layer of bacon, and one of squabs, another of hard-boiled eggs, and the last layer on top of bacon. Mix one teaspoonful of butter with one of flour. Pour half a pint of good, warm broth

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