{"id":4547,"slug":"roast-squab-au-jus","title":"Roast squab, au jus","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four squabs","a piece of fresh fat pork","one sliced carrot","one onion","one bay leaf","a clove","a few pepper berries","three ounces of butter","one cup of bouillon","one spoonful of meat extract","watercress"],"ingredients_norm":["squab","fresh fat pork","carrot","onion","bay leaf","clove","few pepper berry","butter","bouillon","meat extract","watercress"],"steps":["Season four squabs, put a piece of fresh fat pork over the breast, and place in roasting pan with one sliced carrot, one onion, one bay leaf, a clove, a few pepper berries, and three ounces of butter.","Roast in a hot oven for about thirty-five minutes, basting often.","Then put the squabs on a platter, and place the pan on the fire and cook until the butter is clarified.","Drain off, add one cup of bouillon and one spoonful of meat extract, reduce one-half, strain, and pour over the squabs.","Garnish with watercress."],"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/39550","source_ref":"pg:39550:w19:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"12317ece9be0f19722c77606ab7b8d53a68253dcc23c5c63e03d29fed52ea970","created_at":"2026-08-02T16:37:04Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/roast-squab-au-jus"}