Stewed Squabs

Ingredients

• 6 squabs
• a little butter
• the yolk of an egg
• salt
• cayenne
• a little lemon
• 3 tablespoons mushroom catsup
• 1 tablespoon Worcestershire
• 1 tablespoon lime juice
• 1 large glass of port or sherry
• 2 ozs. butter
• 2 tablespoons browned flour

Method

1. 1

   Make a stuffing of the livers and hearts chopped fine with a little butter, chopped pork, the yolk of an egg, salt, cayenne, and a little lemon.

2. 2

   Stuff with this 6 squabs, put them in a stewpan, cover with stock, and stew gently for 30 minutes; take out the birds and add salt, cayenne, mushroom catsup, Worcestershire, lime juice, and butter braided with browned flour, put back the birds for 10 minutes.

3. 3

   Fry some thick slices of bread, stand a bird on each, and pour the sauce over all.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 28. The excerpt below is the record exactly as published.

STEWED SQUABS— Mrs. W. F. C. HassOn. Make a stuffing of the livers and hearts chopped fine with a little butter, chopped pork, the yolk of an egg, salt, cayenne, and a little lemon. Stuff with this 6 squabs, put them in a stewpan, cover with stock, and stew gently % hr.; take out the birds and add salt, cayenne, 3 tablespoons mushroom catsup, 1 tablespoon Worcestershire, 1 table- spoon lime juice, 1 large glass of port or sherry, and 2 ozs. butter braided with 2 tablespoons browned flour

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