Name: Squab Pot-Pie
Cuisine: American
Ingredients: 3 ounces of salt pork; 6 wild squabs into pieces at the joints; 4 potatoes into small squares; 1 dozen small dough balls; 1 yellow; 1 dash of mace or nutmeg

Original Recipe

Cut into dice three ounces of salt pork; divide six wild squabs into pieces at the joints; remove the skin. Cut up four potatoes into small squares, and prepare a dozen small dough balls. Put into a yellow, deep baking dish the pork, potatoes and squabs, and then the balls of dough, season with salt, white pepper, a dash of mace or nutmeg; add hot water enough to cover the ingredients, cover with a "short" pie-crust and bake in a moderate oven three-quarters of an hour. Palmer House, Chicago.

3 ounces of salt pork
6 wild squabs into pieces at the joints
4 potatoes into small squares
1 dozen small dough balls
1 yellow
1 dash of mace or nutmeg

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Baking Dish

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1

Cut into dice three ounces of salt pork; divide six wild squabs into pieces at the joints; remove the skin.
2

Cut up four potatoes into small squares, and prepare a dozen small dough balls.
3

Put into a yellow, deep baking dish the pork, potatoes and squabs, and then the balls of dough, season with salt, white pepper, a dash of mace or nutmeg; add hot water enough to cover the ingredients, cover with a "short" pie-crust and bake in a moderate oven three-quarters of an hour. _Palmer House, Chicago._.

Squab Pot-Pie

Original Recipe

Ingredients

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