Stewed Squabs

Ingredients

• Cut 2 squabs into neat joints.
• Put 1 cup water in saucepan
• 1 sliced onion
• 1 slice of carrot
• Blend 2 tablespoons Crisco
• 2 tablespoons flour
• add 1 cup stock from squabs
• salt and pepper to taste

Method

1. 1

   When water boils, lay in squabs, onion, and carrot.

2. 2

   Simmer for 1.5 hours.

3. 3

   Blend Crisco with flour, add stock, salt, and pepper, and 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 128. The excerpt below is the record exactly as published.

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 to taste

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