. The national standard squab book. Pigeons. APPENDIX G 367 HOW TO PUSH AND HOW TO COOK SQUABS, by Fred M. Parkeson. I have seen peo- ple pay seventy-five and eighty cents for a chicken in the mar- kets here that could not~ begin to furnish as much meat as a pair of my four-weeks-old Ply- mouth Rock Homers, not men- tioning the difference in the quality of the meat. Yet if you or I asked them why they did not try the squabs instead of the chicken they would say: " Well, I don't know how to cook ; I dare say that every eight out of ten house- keepers in this State have never cook
. The national standard squab book. Pigeons. APPENDIX G 367 HOW TO PUSH AND HOW TO COOK SQUABS, by Fred M. Parkeson. I have seen peo- ple pay seventy-five and eighty cents for a chicken in the mar- kets here that could not~ begin to furnish as much meat as a pair of my four-weeks-old Ply- mouth Rock Homers, not men- tioning the difference in the quality of the meat. Yet if you or I asked them why they did not try the squabs instead of the chicken they would say: " Well, I don't know how to cook ; I dare say that every eight out of ten house- keepers in this State have never cooked a squab. Now the ques- tion arises, why? I can answer it. Every morning excepting Sundays there are pedlars going from house to house here in San Francisco selling fruits, vege- tables, rabbits, eggs, butter and even live chickens. But I have yet to see for the first time any one going to the homes to sell squabs. There seems to be a mistaken idea th^t the working class of people cannot afford to buy squabs, and that squabs are for the rich only, but such is not the case, as can easily be proven by the way that the working class buys other high- friced articles of food in general. wish that I were so situated that I could put in a stock of five hundred pairs of Plymouth Rock Homers, I would not hesitate so far as paying me a nice profit is concerned. I wish to offer a recipe for cooking squabs. This recipe has been prepared exclu- sively by Mr. Victor Hirtzler, chef of the St. Francis Hotel, San Francisco, California: Squab en Casserole Squab, or a small bird of any kind, is very good cooked in a casserole. Have the squab cleaned, then dust ever so lightly with flour and put into the casserole with a piece of butter the size of an egg. Cook for twenty minutes, then add one small tender onion, cut fine, three or four mushrooms and a little chopped celery which has been parboiled in salted water. Let this bake together for ten minutes then add half a cup of strained brown grav
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishe, booksubjectpigeons
