6 squabs
1 sprig parsley
1/2 carrot
1 onion
1 bay leaf
2 c soup stock
12 mushrooms; sauteed in butter
1 tb ketchup
2 tb sherry

Dress and clean birds, leaving them whole. Season with salt, pepper, and
paprika. Stuff if desired with Stuffing for Squabs.

Place in a casserole, with vegetables; add the soup stock, cover and cook
slowly 1 hour or longer on the stove or in the oven until tender and
browned. Heat 1 tbsp butter, add 1 tablespoon flour, when light brown, add
the sauce from the birds. Cook until smooth, remove from the fire and add
mushrooms, sherry, and ketchup. Pour over the birds, return to the fire,
and when hot, serve in the casserole.

From The Settlement Cookbook, 1951 ed.

MMed by Dave Sacerdote, 3/96

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