Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Squab Pie

Pies and Pastries
South, Devon

(Or Devonshire Squab Pie)

A pie of sheep meat and apple. Compare with the historic Lamb Pye of Hannah Woolley.

This dish does not contain young pigeons, known as squabs, but has always been made with mutton or lamb. For a pie with little birds, see Rook Pie

Squab Pie
Image: http://i.telegraph.co.uk

Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);

To make a Devonshire squab pie.
MAKE a good crust, cover the dish all over, put at the bottom a layer of sliced pippins, strew over them some sugar, then a layer of mutton steaks cut from the loin, well seasoned with pepper and salt, then another layer of pippins; peel some onions and slice them thin, lay a layer all over the apples, then a layer of mutton, then pippins and onions, pour in a pint of water; so close your pie and bake it.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

47. SQUAB PIE (Devonshire) Take a pie-dish, put at the bottom a layer of sliced apples, strew over them a little sugar, then a layer of fresh mutton (well seasoned with salt and pepper). Then another layer of apples. Peel some onions and slice them, lay them on the apples, then a layer of mutton, then apples and onions. Pour in a pint of water, cover all over with a good crust, and bake.

48. SQUAB PIE (Kent) Take two pounds of the best end of the neck of mutton, cut it into small pieces, flavour with salt and pepper, and put a layer of it at the bottom of a pie-dish, next add a layer of sliced apples and onions, with about a dessertspoonful of brown sugar, then another layer of mutton. Cover with a good pie-crust, and bake as an ordinary meat pie.

Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

SQUAB PIE. Prepare apples as for other pies, and lay them in rows with mutton chops. Shred some onion, and sprinkle it among them, and also some sugar. - Another. Make a good crust, and sheet your dish all over; lay a layer of pippins, and strew sugar over them; cut a loin of mutton into steaks, season them with pepper and salt; lay a layer of steaks, then pippins; then lay some onions sliced thin on the apples, then the rest of your mutton, and apples and onions over all; pour in a pint of water, and lid your pve; let it be well baked.

See: Lample Pie, Gloucestershire Pie

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk