Roasted Squabs Recipe
Yield: 6 squabsRecipe by luhu.jp
Ingredients:
1: batch of stuffing for squabs no. 2, - with livers
6: squabs,
Directions:
Prepare Stuffing for Squabs, No. 2 - With Livers (see other recipe).
To prepare each squab: Cut off head close to neck. Clean and draw. Remove
crop carefully. Loosen skin from breast, with fingers, from wishbone
almost down to the bottom of the breastbone to form a pocket for the
stuffing. Drop dressing from teaspoon down through the opening at the top
of neck and fill pocket and neck. Tie at the top. Fasten legs to the back.
Place squabs close together in a pan with butter over the top. Place in a
hot oven the first 5 minutes, reduce heat and bake 3/4 hour or until
tender, basting frequently.
Thicken drippings with flour, adding 2 tablespoons of sour cream if
desired, to make gravy.
From The Settlement Cookbook, 1951 ed.
MMed by Dave Sacerdote, 3/96
NYC Nutrilink: N0^00000,N0^00000
Source from luhu.jp
To prepare each squab: Cut off head close to neck. Clean and draw. Remove
crop carefully. Loosen skin from breast, with fingers, from wishbone
almost down to the bottom of the breastbone to form a pocket for the
stuffing. Drop dressing from teaspoon down through the opening at the top
of neck and fill pocket and neck. Tie at the top. Fasten legs to the back.
Place squabs close together in a pan with butter over the top. Place in a
hot oven the first 5 minutes, reduce heat and bake 3/4 hour or until
tender, basting frequently.
Thicken drippings with flour, adding 2 tablespoons of sour cream if
desired, to make gravy.
From The Settlement Cookbook, 1951 ed.
MMed by Dave Sacerdote, 3/96
NYC Nutrilink: N0^00000,N0^00000
Source from luhu.jp