Squabs in Halves (with water-cress)

Ingredients

• three large, fat squabs
• one table-spoonful and a half of butter
• half a gill of cooking Madeira wine
• a level salt-spoonful of salt
• half a one of pepper
• six slices of toast

Method

1. 1

   Prepare squabs by cutting heads and feet, singeing, and cutting open at the back.

2. 2

   Clean and wipe without washing.

3. 3

   Season with salt and pepper.

4. 4

   Butter a roasting pan, add wine, place squabs, cover, and roast for 12 minutes.

5. 5

   Add livers and cook for 3 more minutes.

6. 6

   Serve on toast with gravy and water-cress.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 215. The excerpt below is the record exactly as published.

quabs in Halves (with water- cress).— Cut the heads and feet from three large, fat squabs ; singe the birds, and with a sharp knife cut them open at the back ; remove the intes- tines, reserving the liver. With a wet towel wipe them all over; do not wash them ; it spoils the taste of the meat. Sprinkle them all over with a level salt-spoonful of salt and half a one of pepper. Butter a roasting- pan with one table-spoonful and a half of butter, and pour into it half a gill of cooking Madeira wine. Place the squabs in the pan side by side, and cover them with a piece of white buttered paper. Roast in a hot oven for twelve minutes, and then remove the paper. Wash the livers and dry them, and place them with the squabs ; cook three minutes more. Have six slices of toast

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