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Boned Squabs and Pigeons

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Squab and meat work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 6 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Boned Squabs and Pigeons

Ingredients

Directions

  1. Pluck the squabs, then cut off the head, wings, and legs near the body.

  2. Cut through the skin down the middle of the back and carefully cut the flesh away from the carcass until reaching the joints of the wings and legs.

  3. Unjoint the wings and legs, then continue cutting until you reach the ridge of the breastbone, being careful not to tear the skin.

  4. Remove the flesh from the carcass, then take out the wing and leg bones from the inside.

  5. Replace the carcass with well-seasoned sausage meat or stuffing.

  6. Fold the skin over the stuffing and secure it with a few stitches, shaping the bird nicely.

  7. Roast or bake the boned squabs and serve with aspic jelly or a salad, removing the string before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Squab + meattop 23% of all pairs
    Smell alikelow
    Cooked together6 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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