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INGREDIENTS

2 Squabs
Roasted Salt And Pepper; see
Salt ; to taste
Black Pepper ; freshly ground
4 c Peanut oil; for deep-frying
1 ts Dark soy sauce

Servings

INSTRUCTIONS

* Note: See the "Roasted Salt And Pepper" recipe which is included in this collection. Cut each squab in half. Rub with the salt, pepper and soy sauce. Deep-fry in the hot oil at 375 degrees until lightly browned, about 15 (?) minutes. Do not overcook. Hack the squab into bite-sized slices and arrange on a heated platter. Serve with Roasted Salt And Pepper. The pieces of bird are lightly dipped into the salt-and-pepper mixture. This recipe serves 4 as part of a Chinese meal. Comments: Squab, a fancy name for pigeon, is very popular with the Chinese. The meat is dark and moist and will respond to several methods of cooking. In ancient China these birds were eaten by rich and poor alike. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-12-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1995 Recipe by: Jeff Smith

NOTES

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Browned Squab with Roasted Salt And Pepper

2  Squabs 
  Roasted Salt And Pepper; see 
  Salt to taste
  Black Pepper freshly ground
4 c Peanut oil; for deep-frying 
1 ts Dark soy sauce

* Note: See the "Roasted Salt And Pepper" recipe which is included in  this collection.    Cut each squab in half. Rub with the salt, pepper and soy sauce.  Deep-fry in the hot oil at 375 degrees until lightly browned, about  15 (?) minutes. Do not overcook. Hack the squab into bite-sized  slices and arrange on a heated platter. Serve with Roasted Salt And  Pepper. The pieces of bird are lightly dipped into the  salt-and-pepper mixture. This recipe serves 4 as part of a Chinese  meal.    Comments: Squab, a fancy name for pigeon, is very popular with the  Chinese. The meat is dark and moist and will respond to several  methods of cooking. In ancient China these birds were eaten by rich  and poor alike.    Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-12-1992  issue - The Springfield Union-News    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    10-06-1995    Recipe by: Jeff Smith

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Nutrition

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Serving Size: 1 Serving (1g)
Recipe Makes: 4 servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 41.9mg		1 %
Potassium 3.2mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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