Stewed Squabs

Ingredients

• six birds
• a little butter
• the yolk of an egg
• salt
• cayenne
• a little lemon
• three tablespoonfuls of mushroom catsup
• one tablespoonful Worcestershire sauce
• one tablespoonful of lime juice
• a large glass of port or sherry
• two ounces of butter
• three tablespoonfuls of browned flour

Method

1. 1

   Make stuffing from livers and hearts of birds, butter, pork, egg yolk, salt, cayenne, and lemon.

2. 2

   Stuff squabs, place in a stew pan, cover with stock, and stew for half an hour.

3. 3

   Remove birds, add seasonings and sauces to stock, return birds for ten minutes, fry bread slices, place birds on bread, and pour sauce over.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 11. The excerpt below is the record exactly as published.

Stewed Squabs Make a stuffing of the livers and hearts of six birds chopped fine, with a little butter, chopped pork, the yolk of an egg, salt, cayenne and a little lemon. Stuff the squabs with the above. Put them in a stew pan and cover with stock and stew one-half hour. Take out the birds, add salt, cayenne, three tablespoonfuls of mush- room catsup, one tablespoonful Worcestershire sauce, one tablespoonful of lime juice, a large glass of port or sherry, and two ounces of butter, mixed with three tablespoonfuls of browned flour

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