Squabs en Casserole

Ingredients

• four or five squabs
• two tablespoons of butter
• two tablespoons of fat from bacon
• two tablespoons of flour
• one-fourth tablespoon salt
• one pint of stock or water
• sprig parsley
• Slice of onion
• half stalk celery
• half dozen pimolas

Method

1. 1

   Clean and truss squabs.

2. 2

   Brown quickly in a frying pan with butter, bacon fat, and ham.

3. 3

   Transfer to a casserole.

4. 4

   In the pan, add flour, salt, pepper, stock, parsley, onion, and celery.

5. 5

   Cook briefly, then pour over squabs.

6. 6

   Cover and bake for 2-4 hours until tender.

7. 7

   Near the end, remove parsley and celery, add pimolas, and simmer briefly.

8. 8

   Serve from casserole.

As published

This recipe was extracted from The National home cook book (1900), page 94. The excerpt below is the record exactly as published.

SQUABS EN CASSEROLE. Clean and truss four or five squabs. Put into frying-pan © two tablespoons each of butter, fat from bacon, and finely cut, lean raw ham. When hot, brown squabs quickly and remove to the Casserole. To fat in pan add two tablespoons — flour, and, when blended, add one-fourth tablespoon salt, | few grains pepper, one pint of stock or water, sprig parsley, — Slice of onion, half stalk celery. Let cook few minutes, then | ‘turn over squabs. Cover closely and put in oven and let © cook from two to four hours, slowly, according to tender= ness of squabs. When nearly done, remove parsley and a celery, add half dozen pimolas

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