Squab pot-pie (heirloom)

Yield: 3 servings

Measure Ingredient
1 \N method only

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

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