Stewed Squabs Recipe

(Piccioni in umido)

Garnish the squabs with whole sage leaves and place them in a saucepan

over a bed of small slices of ham containing both lean and fat, season

with salt, pepper and olive oil. Place on the fire and when they begin

to be browned, add a piece of butter and complete the cooking by pouring

in some good broth. Before removing from the fire squeeze one lemon over

them and garnish with squares or diamonds of toasted bread. Take care

not to add too much salt on account of the ham and the broth both

containing salt.

Note--Many of these dishes, it will be noticed, are made with broth.

When meat broth is not available, it can be prepared with bouillon cubes

or with Liebig or Armour Extracts. It is, however, always preferable to

use broth made with fresh meat.