Craig Claiborne

Potted Squabs

Preparation info

  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 squabs
  • All-purpose flour
  • Salt and freshly ground black pepper
  • ⅓ cup

Method

  1. Preheat oven to moderate (350°F.).

  2. Mix a little flour with salt and pepper and dredge the squabs with it. Brown the birds on all sides in the butter and place them in a casserole or Dutch oven.

  3. Add onion, carrot, celery, thy