Squabs (with mixed vegetables)

Ingredients

• six white, fat squabs
• a small pinch of salt
• a half -pinch of pepper
• a small piece of cooked bacon
• one pint of good, warm stock
• one large onion
• two sprigs of parsley
• a bunch of small new turnips
• one of small new carrots
• three very small and hard new cabbages
• a half table-spoonful of butter
• one teaspoonful of flour

Method

1. 1

   Singe and cut the heads from the squabs.

2. 2

   Clean them thoroughly, wipe with a towel, and restore the liver.

3. 3

   Dust inside with salt and pepper, add bacon, truss, and cook over bacon for 10 minutes.

4. 4

   Pour stock over, add vegetables, and cook slowly for 30 minutes, turning squabs twice.

5. 5

   Dress vegetables on a platter, arrange squabs, and finish gravy with butter and flour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 214. The excerpt below is the record exactly as published.

Squabs (with mixed vegetables). — Singe and cut the heads from six white, fat squabs. Split the skin of the neck from the back, then cut the neck close to the breast, taking care not to tear the skin ; cut off the nails and remove the crops. Make a very small incision, opening cross- wise at the lower part of the stomach, to clean the inside thoroughly. Put the liver aside, and with a towel dipped in cold water wipe the squabs inside and out. Do not wash them, which injures the flavor. Restore the liver, and dust the inside with a small pinch of salt and a half -pinch of pepper. Put a small piece of cooked bacon beneath the skin at the crop part ; truss, putting the feet inside, which is the latest way to truss birds. Par- Squabs, Baked GAME Venison, Fillets of boil Yz lb. of bacon for ten minutes; cut into small pieces and put into a saucepan with a half table-spoonful of butter. Place the squabs over the bacon and cook ten minutes, when they should be a golden color. Pour over them one pint of good, warm stock; add one pinch of salt and one of pepper. Have ready a bunch of small new turnips, one of small new carrots which have been parboiled in boiling water for ten minutes and afterwards peeled, with three very small and hard new cabbages, also parboiled for ten minutes, but in a separate kettle. Drain well, and cut into quarters lengthwise the tur- nips and carrots. Press the water out of the cabbages, but do not break them. Add the vegetables when the stock is poured over ; season with one large onion and two sprigs of parsley. Cook slowly thirty minutes, turning each squab twice during the cooking. Dress the vegetables in centre of the platter, keeping pieces of cabbage to be placed between the birds. Ar- range the squabs feet up, with a little bunch of carrots and turnips on top. Keep hot in the oven. Finish the gravy with a half table-spoonful of butter mixed with one teaspoonful of flour

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