Squab pot-pie (heirloom)
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | method only | |
Directions
Cut into dice three ounces of salt pork; divide six wild squabs into pieces at the joints; remove the skin. Cut up four potatoes into small squares, and prepare a dozen small dough balls.
Put into a deep baking dish the pork, potatoes, and squabs, and then the balls of dough, season with salt, white pepper, a dash of mace or nutmeg; add hot water enough theo cover the ingredients, cover with a "short" pie-crust and bake in a moderate oven three-quarters of an hour. (Palmer House, Chicago)
From the White House Cookbook (1929 ed.) MMed by Dave Sacerdote 3/96
NYC Nutrilink: N0^00000