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Roast Squabs

Original Old Pennsylvania Dutch recipe.

IngredientsPennsylvania Dutch Cooking from AlansKitchen.com

  • 2 - pairs squabs
  • Cooked chestnuts
  • Cooked potatoes
  • 2 - Tablespoon butter
  • Sauce
  • 1 - cup raisins
  • 1 - cup cooked chestnuts
  • 2 - cups sherry
  • 1 - Tablespoon flour
  • 1 - Tablespoon butter
  • 2 - Tablespoons "fine" sugar
  • 1 - pinch mace

Directions

Preheat oven 325 F.

  1. Prick, singe, and dress the squabs.  Fill with chestnuts and potatoes in equal measure, mixed with the melted butter. 

  2. Roast, after brushing with melted butter and dredging with flour, in 325� oven for about 45 minutes.  Baste while cooking.  Use bacon fat, if needed.

  3. Make sauce by cooking the raisins in a little water for a few minutes, until plump.  Mix raisins, chestnuts, and sherry and let stand overnight. 

  4. Blend flour, butter, and wine from the raisin mixture, add sugar and mace and simmer together.  When syrupy add raisins and chestnuts. 

  5. Simmer while squabs roast.

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