Yield: 6 squabs
|1 \N||sprig parsley|
|1 \N||bay leaf|
|2 cups||soup stock|
|12 \N||mushrooms; sauteed in butter|
Dress and clean birds, leaving them whole. Season with salt, pepper, and paprika. Stuff if desired with Stuffing for Squabs.
Place in a casserole, with vegetables; add the soup stock, cover and cook slowly 1 hour or longer on the stove or in the oven until tender and browned. Heat 1 tbsp butter, add 1 tablespoon flour, when light brown, add the sauce from the birds. Cook until smooth, remove from the fire and add mushrooms, sherry, and ketchup. Pour over the birds, return to the fire, and when hot, serve in the casserole.
From The Settlement Cookbook, 1951 ed.
MMed by Dave Sacerdote, 3/96
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000