Squabs Broiled on Toast, with Bacon
From The complete cook book, 1900
Serves 1
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 40. The excerpt below is the record exactly as published.
SQUABS BROILED ON TOAST, WITH BACON. Singe, draw, cut the necks off, and wipe nicely three very good-sized squabs; split them without detaching the parts, then lay them on a dish, and season with a pinch of. salt, half a pinch of pepper, and a tablespoon- ful of sweet oil; roll them in well,' and put them to broil for six minutes on eacli side. Prepare a dish with six toasts, arrange the squabs over, and spread a gill of maitre d'hotel butter on top. Decorate the dish with six slices of broiled bacon
Cook this with the app: pantry check, scaling, and the assistant.