{"id":6957,"slug":"broiled-squabs","title":"BROILED SQUABS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["squabs","salt","water","pepper","goose fat","bread (one slice per squab)"],"ingredients_norm":["squab","salt","water","pepper","goose fat","bread"],"steps":["Clean the squabs; lay them in salt water for about ten minutes and then rub dry with a clean towel.","Split them down the back and broil over a clear coal fire.","Season with salt and pepper; lay them on a heated platter, grease them liberally with goose fat and cover with a deep platter.","Toast a piece of bread for each pigeon, removing the crust.","Dip the toast in boiling water for an instant.","In serving lay a squab upon a piece of toasted bread."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w28:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"74dbfa157fb26dc97eb707e335c06cda20e46eaa23024f7da3973d774ccff9a5","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T16:56:21Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/broiled-squabs"}