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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Squabs are young pigeons, much like what you'll you see in any city. Young pheasant, doves, or Cornish game hens are easily substituted for squab, if desired. This recipe is quite inexpensive if your hunter has been successful! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate, depending on the thickness of the meat. Ingredients:
4 squab |
baking soda |
salt and pepper, to taste |
Directions:
1. Remove feathers from the birds.
2. Scissor along each side of the backbone, taking care not to cut the entrails.
3. Remove contents of body and discard.
4. Wash thoroughly in water to which soda has been added; rinse well and wipe dry.
5. Season with salt and pepper, open like a book and flatten breastbone.
6. Place birds in a wire broiler with skin side 4 from the heat and broil 15 to 30 minutes, turning to brown on both sides.
7. Serve on buttered toast.
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