. The national standard squab book. Pigeons. APPENDIX G 367 HOW TO PUS^ Airo 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- â »20uth Rock Homers, not men- ..ormg the difference in the quail :y of the meat. Yet if you or I asked them why they did not try the squabs instead of the clucken 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
. The national standard squab book. Pigeons. APPENDIX G 367 HOW TO PUS^ Airo 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- â »20uth Rock Homers, not men- ..ormg the difference in the quail :y of the meat. Yet if you or I asked them why they did not try the squabs instead of the clucken 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 that the working class of people cannot afiBord 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- priced articles of food in general. I wish that I were so situated that I could put in a stock of pairs of Plymouth Rock Homers,. PLYMOUTH ROCK. HOMERS IN TEXAS. The two miurked with an X are a prize pair of ailvere. five hundred I would not hesitate so far as paying me a nice profit is concerned. I wish to otEer 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 parboile
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectpigeons, bookyear1921
