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Ragout of Squabs

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

A historical recipe

The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cut two or more squabs at the joints, preferably in four parts each, and put them on the fire with a slice of ham, a piece of butter, and a bunch of parsley.
  2. When they begin to dry, add some broth and--before they are completely cooked--their giblets and fresh mushrooms cut in slices.
  3. Continue pouring in broth and allow the whole to simmer on a low fire.
  4. Add another piece of butter over which some flour has been sprinkled, or flour alone.
  5. Before serving, remove the ham and the bunch of greens and squeeze some lemon juice over the squabs.
  6. Some sweetbread may be added with good effect, but it must be first scalded and the skin removed.