Original Old Pennsylvania Dutch recipe.
- 2 - pairs squabs
- Cooked chestnuts
- Cooked potatoes
- 2 - Tablespoon butter
- 1 - cup
- 1 - cup cooked chestnuts
- 2 - cups sherry
- 1 - Tablespoon flour
- 1 - Tablespoon butter
- 2 - Tablespoons "fine" sugar
- 1 - pinch mace
Preheat oven 325° F.
Prick, singe, and dress the
squabs. Fill with chestnuts and potatoes in
equal measure, mixed with the melted butter.
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.
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.
Blend flour, butter, and wine from the
raisin mixture, add sugar and mace and simmer together. When syrupy add raisins and
Simmer while squabs roast.