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STUFFED SQUABS, Greek
Clean the birds and slit their stomachs a little. Cut chicken livers or the livers, hearts, gizzards, etc. of the squabs and simmer them in salted water. When half cooked, cut them into small pieces, add a little butter, pepper, and the cheese cut up into small pieces. Mix well. Stuff birds with this mixture, sew the incisions so stuffing does not come out, place in a baking dish and squeeze lemon on top of birds. Sprinkle with oregano. Add remaining butter (a small piece on each bird) and 2 tbsp. water. Cook in a moderate oven (350° F) until done. Add more water, if necessary.
Contributed by Mrs. Lula Costaridakis, Mother-in-law, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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