Recipe: Squab Pot Pie

Cut into dice three ounces of salt PORK; divide six wild squabs into pieces at the joints; remove the skin. Cut up four potatoes into small squares, and prepare a dozen small dough balls.

Put into a yellow, deep baking dish the PORK, potatoes and squabs, and then the balls of dough, season with salt, white pepper, a dash of mace or nutmeg; add hot water enough to cover the ingredients, cover with a “short” pie-crust and bake in a moderate oven three-quarters of an hour.

Palmer House, Chicago.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)