Stewed 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
- Garnish the squabs with whole sage leaves and place them in a saucepan over a bed of small slices of ham containing both lean and fat, season with salt, pepper and olive oil.
- Place on the fire and when they begin to be browned, add a piece of butter and complete the cooking by pouring in some good broth.
- Before removing from the fire squeeze one lemon over them and garnish with squares or diamonds of toasted bread.
- Take care not to add too much salt on account of the ham and the broth both containing salt.
- Note--Many of these dishes, it will be noticed, are made with broth.
- When meat broth is not available, it can be prepared with bouillon cubes or with Liebig or Armour Extracts.
- It is, however, always preferable to use broth made with fresh meat.