Name: Roast Squab with Rice Pilau
Yield: Serves 6 to 8
Cuisine: United States
Ingredients: 4 squab, dressed mustard pickle juice; 4 large eggs salt and freshly ground black pepper to taste; ¾ cup chopped celery; 2 cups long-grain white rice; 1 quart chicken stock; 1 onion, chopped (about 1 cup); 6 slices bacon

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

Remember that squab (young pigeons), rabbit, pheasant, quail, and squirrel may be interchanged in recipes. Blanche Rhett’s recipe, below, begins the 20 pages of pilau recipes in Two Hundred Years of Charleston Cooking. She assumes your Lowcountry kitchen will contain some mustard pickles. A standard mustard pickle formula is included in the Ats Jaar recipe.