{"id":6959,"slug":"squab-en-casserole","title":"SQUAB EN CASSEROLE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["fowl (squab)","enough water (or soup stock preferred)","mushrooms","carrots","small potatoes","peas","sherry wine (optional)","salt and pepper to taste"],"ingredients_norm":["fowl","enough water","mushroom","carrot","potato","pea","sherry wine","salt and pepper"],"steps":["Take fowl and brown in a skillet the desired color.","Add to this enough water (or soup stock preferred), put it in casserole and add vegetables; add first those that require longest cooking.","Use mushrooms, carrots, small potatoes and peas.","If you like flavor of sherry wine, add small wine glass; if not, it is just as good.","Season well and cook in hot oven not too long, as you want fowl and vegetables to be whole.","You may add soup stock if it is too dry after being in oven."],"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:w28:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"f5cf33c5453fa99f18fa64be0f03aaf10389f45371f70d8c540effb309f06d79","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/squab-en-casserole"}