Roasted Squab from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Use squab only for roasting. Clean nicely, then truss the Pigeon as you would a Turkey, only use wooden skewers to hold the wings and legs in place. Take a slice of nice, fat pork and fasten it aro...
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Ingredients
- 6 or 8 Young Squab
- 6 or 8 Thin Slices of Fat Bacon
- 4 Tablespoonfuls of Butter
- Truffles (If Desired)
- 2 Tablespoonfuls of Water
- 6 or 8 Slices of Buttered Toast
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