A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Broil the same as chicken, and serve with thin broiled salt pork slices placed over each bird.
Preserved exactly as written in the original source
Split them down the back and broil the same as chicken
Season well with salt, pepper and plenty of butter
Broil slices of salt pork, very thin
Place a slice over each bird and serve
Modern guidance to help you succeed with this vintage recipe
Splitting the birds down the back (spatchcocking) exposes more surface area to direct heat, promoting even cooking and maximum browning through the Maillard reaction. The generous butter basting creates a protective fat layer that prevents the lean breast meat from drying out during high-heat broiling. Topping with salt pork provides additional fat that bastes the bird as it renders, while the salt seasons the meat and helps form a savory crust.
The birds can be split, seasoned, and refrigerated uncovered up to 24 hours ahead, which helps dry the skin for better browning. Bring to room temperature 30 minutes before broiling.
Store leftover cooked squab in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 10-12 minutes to avoid drying out the delicate meat. Not recommended for freezing as the lean meat becomes tough and dry upon thawing.
AI-generated tips from Chef Cecil's culinary database
The birds can be split, seasoned, and refrigerated uncovered up to 24 hours ahead, which helps dry the skin for better browning. Bring to room temperature 30 minutes before broiling.
Store leftover cooked squab in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 10-12 minutes to avoid drying out the delicate meat. Not recommended for freezing as the lean meat becomes tough and dry upon thawing.
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