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Classic
Cook Books
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page 81
FRIED SQUAB
Take very small squabs, clean them, and rub dry. Separate the legs and wings,
and cut the body into small pieces. Toss into boiling peanut oil, and cook until
crisp. Remove, drain off oil, and serve on fried Tofu.
HATO SHIRO
(Stewed Pigeon)
Two good-sized pigeons; one cupful of syou sauce; one half cupful of mirin sauce
or sherry; one tablespoonful of sugar; one small onion; two tablespoonfuls of
kudze starch; one quarter pound of fat fresh pork; one dozen water chestnuts;
one quarter pound of bamboo shoots; salt and pepper.
Select good, plump pigeons and singe and clean thoroughly, then dry. Rub well
with salt. Take the fat pork and fry out all the fat, and when boiling hot put
in the pigeons and brown all over, rolling them on all sides. Have ready the
water chestnuts; washed and cut in thin slices,
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