What are some good recipes for squab meat?”
Squab (food) From Wikipedia, the free encyclopedia Jump to: navigation, search For other uses, see Squab. Squab breast served at a French restaurant In culinary terminology, squab (probably of Scandinavian descent; skvabb, meaning “loose, fat flesh”)[1] is the meat from a young domestic pigeon. The word squab was formerly used to describe young birds from several species, but has since come to mean young pigeons and their meat.[2][3] Squabs are raised to the age of roughly a month before being killed for eating;[3][4][5] they have reached adult size but have not yet flown.[3] The practice of domesticating pigeon as livestock may have come from the Middle East;[6] historically, squab or pigeons have been consumed in many civilizations, including Ancient Egypt, Rome and Medieval Europe.[3] There is more information about recipes including squab eaten by rich people than those that poor people used.[4] Although squab has been consumed throughout much of recorded history, squab is not usua
Description In Gloucestershire, ‘squab’ pie is usually made with lamb or mutton rather than young pigeon. Ingredients For the pie filling 3 tbsp plain flour ½ tsp flaked sea salt, plus extra, to taste freshly ground black pepper, to taste 1kg/2lb 2oz lamb neck fillet (preferably Gloucestershire) excess fat trimmed, cut into bite-sized pieces 2-3 tbsp rapeseed oil 2 onions, peeled, halved and sliced ½ tsp freshly grated nutmeg ¼ tsp ground allspice 1 sprig fresh rosemary, leaves only, finely chopped 500ml/17½fl oz fresh chicken or lamb stock 300ml/10½fl oz cold water 1 Bramley apple, peeled, quartered, core removed, sliced 2 crisp eating apples, such as Cox, peeled, quartered, core removed, sliced 4-5 large fresh sage leaves, finely sliced For the pastry 300g/10½oz plain flour, plus extra for dusting good pinch salt 75g/2½oz cold lard, cut into small pieces 75g/2½oz cold butter, cut into small pieces 1 free-range egg 1 tbsp cold water To serve mashed potatoes seasonal vegetables Method
