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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

STUFFED SQUABS, Greek

Ingredients
  • 6 squabs
  • ½ lb. goat cheese (white "feta")
  • 2 tbsp. butter
  • Juice of 1 lemon
  • 1 tsp. oregano
  • 1 lb. chicken livers
  • Salt and pepper to taste
Preparation Instructions

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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