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BROILED SQUABS

(Poultry) - (The International Jewish Cook Book)







Squabs are a great delicacy, especially in the convalescent's menu,
being peculiarly savory and nourishing. Clean the squabs; lay them in
salt water for about ten minutes and then rub dry with a clean towel.
Split them down the back and broil over a clear coal fire. Season with
salt and pepper; lay them on a heated platter, grease them liberally
with goose fat and cover with a deep platter. Toast a piece of bread for
each pigeon, removing the crust. Dip the toast in boiling water for an
instant. In serving lay a squab upon a piece of toasted bread.











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