Squabs en Casserole

Ingredients

• four or five squabs
• two tablespoons of butter
• fat from bacon
• finely cut, lean raw ham
• two tablespoons of flour
• one-fourth teaspoon of salt
• one pint of stock or water
• sprig of parsley
• slice of onion
• half stock of celery
• half dozen pimolas

Method

1. 1

   Clean and truss squabs.

2. 2

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

3. 3

   Remove to casserole.

4. 4

   Add flour to pan, then stock, parsley, onion, and celery.

5. 5

   Cook briefly, then pour over squabs.

6. 6

   Cover and bake for 2-4 hours.

7. 7

   Near the end, add sliced pimolas and simmer briefly.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 343. 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 teaspoon salt, few grains pepper, one pint of stock or water, sprig parsley, slice of onion, half stock 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. tenderness of squabs. When nearly done, remove parsley and celery, add CASSEROLE COOKERY. 486k half dozen pimolas, cut in thin sHces, and simmer on top of range for a few minutes. Serve from casserole at table. CHICKEN EN CASSEROLE. Separate the chicken into pieces at the joints and wipe each with a wet cloth ; saute in butter melted in a frying pan, first on one side and then on the other, then transfer the pieces to the casserole; add about a pint of hot, white broth (made from veal or chicken) or boiling water, put on the cover and let cook in a moderately heated oven about one hour and a quarter. Melt two or three tablespoonfuls of butter in the frying pan and in it saute six or eight peeled mushroom caps, a dozen slices or balls (cut with French cutter) of carrot, two dozen potato balls, and six peeled onions the size of the potato balls. As soon as these are browned remove them to the casserole, add more broth, if needed, four tablespoonfuls of sherry wine, and salt to season ; set the cover in place, seal the dish with paste, and return to the oven for another half hour or until the vegetables are tender, when the chicken should be cooked. SWEETBREADS EN CASSEROLE. Parboil one pound sweetbreads in salted, acidulated water for about twenty minutes. Drain and cool for subsequent cooking. Melt one rounding tablespoon butter and add one rounding tablespoon flour. When blended add one-fourth teaspoon salt,

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