broiled squab

Remove feathers and pin feathers. Cut along the backbone with a small, sharp knife, 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 baking soda has been added (½ teaspoon to 1 quart), wipe inside and outside, and then wipe dry. Season with salt and pepper. Flatten breastbone and place bird on broiler with skin side near flame. Baste with butter. Turn and broil 12 to 15 minutes until done.

From The Settlement Cookbook, 1951 ed.

MMed by Dave Sacerdote NYC Nutrilink: N0^00000