Broiled Squabs

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Remove feathers and pin feathers, insert a small, sharp knife between shoulders and backbone, being careful not to cut the entrails. Remove contents of body without breaking lungs, kidneys, crop and windpipe. Wet cloth in warm water to which a little soda has been added (½ teaspoon to 1 quart) and wipe skin and inside and then wipe dry. Season with salt and pepper. Flatten breast bone and place bird in wire broiler; place over fire skin side down. Turn and broil 12 to 15 minutes until well done. Serve on buttered toast.