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page 39
47
STEWED SQUABS
(Piccioni in umido)
Garnish the squabs with whole sage leaves and place them in a saucepan over a
bed of small slices of ham containing both lean and fat,season with salt, pepper
and olive oil. Place on the fire and when they begin to be browned, add a piece
of butter and complete the cooking by pouring in some good broth. Before
removing from the fire squeeze one lemon over them and garnish with squares or
diamonds of toasted bread. Take care not to add too much salt on account of the
ham and the broth both containing salt.
Note--Many of these dishes, it will be noticed, are made with broth. When meat
broth is not available, it can be prepared with bouillon cubes or with Liebig or
Armour Extracts. It is, however, always preferable to use broth made with fresh
meat.
48
RAGOUT OF SQUABS
(Manicaretto di piccione)
Cut two or more squabs at the joints, preferably in four parts each; and put
them on the fire with a slice of ham, a piece of butter, and a bunch of parsley.
When they begin to dry, add some broth and--before they are completely
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