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SQUAB EN CASSEROLE

(Poultry) - (The International Jewish Cook Book)







Take fowl and brown in a skillet the desired color, then add to this
enough water (or soup stock preferred), put it in casserole and add
vegetables; add first those that require longest cooking. Use mushrooms,
carrots, small potatoes and peas. If you like flavor of sherry wine, add
small wine glass; if not, it is just as good. Season well and cook in
hot oven not too long, as you want fowl and vegetables to be whole. You
may add soup stock if it is too dry after being in oven.











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