Squabs Roasted Plain

Ingredients

• six fine, small squabs
• half a pinch of salt
• a very little butter
• a gill of white broth

Method

1. 1

   Singe, draw, cut off the necks, wipe neatly, and truss the squabs.

2. 2

   Put them in a roasting-pan with salt and a little butter.

3. 3

   Cook in a brisk oven for twelve minutes; then remove from the oven, untruss, and dress them on a hot dish with small canapes.

4. 4

   Decorate with fresh watercress, skim the fat off the gravy, add white broth, let it just come to a boil, strain into a sauce-bowl, and serve separately.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 214. The excerpt below is the record exactly as published.

Squabs Roasted Plain. — Singe, draw, cut off the necks, wipe neatly, and truss six fine, small squabs ; put them in a roasting-pan with half a pinch of salt, evenly divided, and a very little butter spread over. Put the pan into a brisk oven to cook for twelve minutes ; then remove from the oven, untruss, and dress them on a hot dish, on which you pre- viously have placed, six small canapes, prepared as in No. 832, one on each canape ; neatly decorate the dish with fresh watercress ; skim the fat Irom off the gravy, add to it a gill of white broth

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