SQUABS EN CASSEROLE
- 4 squabs
- 1 onion
- ΒΌ lb. raw lean bacon
- Bunch of herbs
- 1 tablespoonful chopped parsley
- 1 bay leaf
- 1 blade mace
- Small piece lemon rind
- 1 heaping tablespoonful (1 oz.) flour
- 1 heaping tablespoonful (1 oz.) butter
- 1 pint (2 cups) stock
- 1 wineglassful Marsala wine
- Salt and pepper to season
Cut each bird in four pieces. Cut the bacon into small pieces and the onion into large dice. Melt the butter in a casserole, put in the bacon, onion, herbs, mace, parsley, and bay leaf, and fry them for five minutes, or till a good brown color.
Add the stock, and bring it to boiling point. Lay in the pieces of squabs and lemon rind, cover the casserole tightly, and allow its contents to simmer very gently for one hour. Next skim it well, remove the squabs, and strain the stock. Put the squabs back in the casserole. Mix the flour smoothly and thinly with a little cold water, add it to the stock, and strain both over the squabs.
Put in the wine and a good seasoning of salt and pepper. Allow the gravy to boil for five minutes to cook the flour, and serve it in the casserole. The wine may be omitted.