Recipes > Meat > Squab > Squabs



Squabs are very nice broiled, but are at their best served as follows: Select a pair of plump birds; clean them, cut off the legs, and remove the heads without breaking or tearing the neck skin; insert the forefinger in it, and separate the skin over the breast from the flesh; fill this with a nicely-seasoned bread stuffing, and fasten the loose end of the neck to the back. Place a thin wide slice of bacon over the breast, and fasten the ends with wooden toothpicks; put them in a pan; dredge with a little flour, and bake to a delicate brown; serve with fresh green peas.

Spring chicken may be treated in the same way.


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Breakfast Dainties (1885).

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