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The Original All Roller Talk Discussion Board Archive >
Eating Squab,s A few recipe,s Old time
Eating Squab,s A few recipe,s Old time
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jammerlofts
128 posts
Aug 30, 2009
8:15 PM
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Here are a few recipe,s i had listed long ago.
jammerlofts
107 posts
Aug 30, 2007
4:52 PM edit | delete
RECIPE #1 PIGEON SOUP WITH CURRY
This is one of the most delicious and nourishing soups of our cuisine. The following quantities of materials will provide soup for 6 people.
2 large pigeons cleaned, singed and each divided into 4 pieces
2 large chopped onions
2 large soup spoon fulls of butter
3 soup spoon fulls of curry powder
5 pints of water
1/2 oz salt
a bouquet of parsley sprigs
a bay leaf
mite of garlic (optional)
6 to 8 tablespoons of rice
melt butter in sauce pan, add onion and let cook on gentle fire. Add pigeons and cook for 10 to 12 minutes with the onion. Then pour curry powder over them. stir it all with a spoon and add the water, salt, and the bouquet of parsley bay leaf and garlic. Bring to a boil and cover the saucepan. After 15 minutes of cooking add the rice and let it 20 to 25 minutes. Serve...
ENJOY!!!
jammerlofts
108 posts
Aug 30, 2007
4:58 PM edit | delete
RECIPE #2 PIGEON AND BARLEY SOUP
Serves 6
2 large pigeons cleaned singed and divided into 4 parts
1 large finely chopped onion
2 medium carrots cut into little squares
6 to 8 TBls cleaned barley
2 large soup spoon fulls of butter
a pinch of pepper
bay leaf
3 pints of water
melt butter in saucepan, add onion and let cook over gentle fire. Then add pigeons cooking them 8 to 10 minutes with the onion. Add carrots barley water salt pepper and bay leaf. Cover saucepan and let boil on a gentle fire for about 1 hour 15 minutes.
ENJOY
jammerlofts
109 posts
Aug 30, 2007
5:04 PM edit | delete
RECIPE #3 ESTOUFFADE OF SQUABS (SQUAB STEW)
take 2 or 3 squabs cleaned and prepared for cooking but not tied up. Roast them lightly, and then put them in a terrin (a deep earthware dish). Add a glass of cognac (lol optional for AA members lol) and a glass of white wine, boil for several seconds and then pour it all over the pigeons. surround the pigeons with several little onions browned in butter and 20 mushrooms that have been cut into quarters and sauteed in butter. season with salt and pepper. Add several tablespoons of Good gravy. Lay over the pigeons several slices of bacon that have been slightly browned in butter. Cover the terrine, close and cook in a gentle fire for 50 minutes and serve.
JC
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JMUrbon
745 posts
Aug 30, 2009
8:48 PM
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Men JC, I have never eaten one of my birds. I have eaten alot of pigeons over the years that I hunted but these 3 recipes sound just awsome. Cant wait to try them out. Dove season is just around the corner and I bet they would be awsome in these recipes as well. Joe
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J.M.Urbon Lofts
A Proven Family of Spinners
http://www.freewebs.com/jmurbonlofts/
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jammerlofts
129 posts
Aug 31, 2009
8:40 AM
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J.M.
Thats ok. I have never ate them myself. Been wanting to give it a try but as of yet have not. When i do it will be a large breed. KING RUNT Something along those lines LOL
JC
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katyroller
524 posts
Aug 31, 2009
10:38 AM
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I would have to go with something a whole lot bigger than a roller, maybe a hungarian or something along those lines. Then again, I've had a couple Plona cock birds that were big enough to eat!
Tracey
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