Stewed Squabs

Ingredients

• Cut 2 squabs into neat joints
• 1 cup water
• 1 sliced onion
• 1 slice of carrot
• 2 tablespoons Crisco
• 2 tablespoons flour
• 1 cup stock from squabs
• salt
• pepper

Method

1. 1

   Simmer squabs in boiling water with onion and carrot for 1.5 hours.

2. 2

   Blend Crisco with flour, add stock, and season.

3. 3

   Boil for 5 minutes while stirring.

4. 4

   Arrange squabs on a hot dish and strain sauce over them.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 127. The excerpt below is the record exactly as published.

2 tablespoons flour, seasoning of salt and pepper. Bring to boiling point, remove from fire and serve hot. September 8 * Planked Smelts Baked Lamb Chops Breaded Beets Riced Potatoes Avocado Pear Salad Apricot Cream Coffee *Planked Smelts—Crisco a_ plank quite generously, and place upon it smelts that have been split, cleaned, and seasoned, and squeeze liberal amount of lemon juice over them. Arrange in form of large fish shape, and garnish with potato roses put on with pastry tube and sprinkle with tiny bits of Crisco and finely chopped parsley. Place plank in oven and cook until potatoes are slightly browned. Garnish before taking to table with sliced tomatoes and cucumbers, dressed in vinegar, be- tween potato roses. September 9 Soft Shell Crabs on Toast Broiled Steak Creamed Potatoes *Stuffed Onions Oyster Plant Salad Mint and Pineapple Sherbet Jumbles Coffee *Stuffed Onions—Boil 8 large onions in boiling salted water till tender. Drain, and with sharp knife cut centers from each. Mix together in a basin 2 tablespoons chopped cooked ham, 3 tablespoons crumbs, 2 table- spoons Crisco, 2 tablespoons cream, 1 beaten egg, salt, pepper, and pap- rika to taste, and 1 tablespoon chopped parsley. Fill with this mixture, sprinkle each with crumbs and dot with Crisco. Place on baking dish and bake in moderate oven 1 hour. Spanish onions are best to use, 207 A Calendar of Dinners September 10 Braised Ox Tails with Chestnuts Boiled Sweet Potatoes *Baked Stuffed Tomatoes Lima Bean Salad Peach Chartreuse Coffee *Baked Stuffed Tomatoes—Prepare tomatoes by scooping out centers. Put- into a basins 1 “cup ccrumbs, season with salt and pepper, 1 dozen chopped olives, 2 tablespoons chop- ped capers, 1 tablespoon chopped parsley, 1 tablespoon Crisco, beaten yolks 3 eggs, and moisten with stock. Fill tomatoes and set in hot oven to bake. Sprinkle top with crumbs and dot with Crisco. September il Oysters au Gratin Sirloin Steak, Anchovy Sauce Duchesse Potatoes *Buttered Beets Red Cabbage and Celery Salad Apricots Parisienne Coffee *Buttered Beets—Boil 1 dozen small beets in plenty of water and when tender put into cold water, slip peeling off of them, cut them in thin slices and put in saucepan with 4 tablespoons Crisco, pinch of salt and little pepper. Add before they are quite hot 1 tablespoon vinegar. September 12 Fish Croquettes Cucumber Puree Broiled Duckling, Apple Sauce *Fried Cauliflower Potatoes Olive Salad Omelette Souffle Coffee *Fried Cauliflower—Remove large outside leaves from cauliflower, and cut flowers from stalk in sym- metrical bunches and drop in salted ice water for a few moments. Cook in scalded milk and water until tender, then drain and let cool, and rub well with melted Crisco, which has been salted and peppered. Dip into frying batter and fry in hot Crisco until golden brown, draining upon white paper. September 13 Clam Cocktails *Stewed Squabs Grape Jelly Potato Balls Green Corn Watermelon Frappe Coffee *Stewed Squabs—Cut 2 squabs into neat joints. Put 1 cup water in saucepan when it boils lay in squabs, 1 sliced onion, and 1 slice of carrot, simmer for 1% hours. Blend 2 tablespoons Crisco with 2. table- spoons flour, add 1 cup stock from squabs, salt and pepper

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