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This section contains a selection of traditional recipes for squab. All recipes, unless noted otherwise, are genuine Kentucky and Southern recipes over 100 years old. They would have been familiar to the early residents of Old Louisville |
Broiled Squab.
The bird should be full grown. Singe, draw and split down the back. Crack the large bones, flatten and season with salt and pepper and broil slowly Serve on dry toast with hot melted-butter poured over. Garnish dish with watercress.
Source: The Kentucky Receipt Book, 1903
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