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Classic
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page 29
ROAST SQUAB
One plump squab; two chicken livers; one dozen fresh mushrooms; one
tablespoonful of Chinese almonds; one tablespoonful of chicken fat; two
tablespoonfuls of syou; one teaspoonful of salt; one quarter small onion; one
teaspoonful of cornstarch.
Clean and singe a plump squab. Rub inside and out with salt. Stuff it with the
following: A dozen mushrooms, peeled and cut small, a tablespoonful of almonds
which have been blanched and chopped fine, and a little minced onion. Mix
together, and fill the squab. Now sew or skew tight, and melt the tablespoonful
of chicken fat and pour it over the squab. Place in a hot oven and roast for
half an hour, basting and turning frequently. Make the gravy, meanwhile, by
chopping fine two chicken livers and frying them in a teaspoonful of chicken
fat. When very brown, stir in a teaspoonful of cornstarch until brown. Now add
two tablespoonfuls of syou, and serve with the squab.
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