Home › Poultry and Game Recipes › Squabs En Casserole

Squabs En Casserole

14 lb. raw lean bacon Bunch of herbs I tablespoonful chopped parsley I bay leaf I blade mace Small piece lemon rind I heaping tablespoonful (I oz.) flour I heaping tablespoonful (I oz.) butter I pint (2 cups) stock I wineglassful Marsala wine Salt and pepper to season Cut each bird in four pieces. Cut the bacon into small pieces and the onion into large dice. Melt the butter in a casserole, put in the bacon, onion, herbs, mace, parsley, and bay leaf, and fry them for five minutes, or till a good brown color.

Add the stock, and bring it to boiling point. Lay in the pieces of squabs and lemon rind, cover the casserole tightly, and allow its contents to simmer very gently for one hour. Next skim it well, remove the squabs, and strain the stock. Put the squabs back