Squabs on Toast

Ingredients

• squabs
• a small lump of butter
• rolled in salt and pepper
• slices of salt pork
• on toast or slices of fried hominy

Method

1. 1

   Draw the squabs the same way as fowl, but do not remove the feet.

2. 2

   Put a small lump of butter rolled in salt and pepper in each one, then truss.

3. 3

   Arrange in a pan on slices of salt pork, and on the breast of each lay another thin slice.

4. 4

   Place in a very hot oven and roast for from twenty to twenty-five minutes and serve on toast or slices of fried hominy.

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 18. The excerpt below is the record exactly as published.

SQUABS ON TOAST— RKciPB opposite pack. MEATS 65 TURKEY LOAF. Chop the remains of a turkey, season well with salt and pepper ; add one cupful of soft bread crumbs to the quart, and sufficient beaten egg to make it hold together. Mold this into a loaf or pack in a greased mold; cover the top with thin slices of salt pork, and bake or steam until firm. SQUABS ON TOAST. Draw the squabs the same way as fowl, but do not remove the feet. Put a small lump of butter rolled in- salt and pepper in each one, then truss. Ar- range in a pan on slices of salt pork, and on the breast of each lay another thin slice. Place in a very hot oven and roast for from twenty to twenty-five min- utes and serve on toast or shces of fried hominy

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