The house-martins have eggs still, and squab young.
"The Natural History of Selborne, Vol. 1" by Gilbert White
My eyes went to the squab black outline of the boat, and the littleness of her sent a shudder through me.
"The Frozen Pirate" by W. Clark Russell
Why, don't you know that frogs'-legs are as delicate as squab.
"Phil Bradley's Mountain Boys" by Silas K. Boone
They are fond of live "squabs," which they drag out of their nests at pleasure.
"The Hunters' Feast" by Mayne Reid
Squab was sent back to ferret out the offender.
"Red-Tape and Pigeon-Hole Generals" by William H. Armstrong
Before serving, remove the ham and the bunch of greens and squeeze some lemon juice over the squabs.
"The Italian Cook Book" by Maria Gentile
All squabs are to maintain in public a deferential and modest attitude.
"The Varmint" by Owen Johnson
Butter is so cheap hereabouts that they bring you a great mass like the squab of a sofa for tea.
"The Letters of Charles Dickens" by Charles Dickens
I dealt for the jock and the skirt trimmed the squabs.
"The Dark Star" by Robert W. Chambers
And so Mrs. Fanning really enjoyed the delicate luncheon set before her so much that she finished the squab, the jelly, the toast and the tea.
"Victor's Triumph" by Mrs. E. D. E. N. Southworth
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Haughty and huge as High-Dutch bride,
Such nastiness, and so much pride
Are oddly join'd by fate:
On her large squab you find her spread,
Like a fat corpse upon a bed,
That lies and stinks in state.
"In Imitation of E. of Dorset : Artemisia" by Alexander Pope
"Then you'll take cold--it shall not be;
No, no, John, you shall sleep with me."
Alarm'd--"Sir, I no evil know--
Chair, squab, or floor, for me will do."
But all his rhetoric lost the field;
As servant he was bound to yield.
"The Coachman's Fall" by William Hutton
Squab was a relatively common item on fine-dining menus 10 years ago, but it has since fallen out of favor.
And soon other's -- hankering for squab by raising his own pigeons.
Chef Anne Kearney used to serve a pan-seared squab at Peristyle restaurant that was a town-and-country sort of dish.
Enlarge Susan Langenhennig, The Times-Picayune TED JACKSON / THE TIMES-PICAYUNE Dr Brobson Lutz cradles a two week old squab.
Roche seasons the squab — a term for a nestling pigeon, aged four weeks or less — with salt and pepper.
Squab With Mountain Ash Berries and Carrot Puree.
Wrapping a meaty bird like squab in bacon, then roasting it with fresh table grapes makes for an enticing main course that's salty, sweet, crispy and juicy all at the same time.
Squab is a delicious alternative.
Squab with candied pecan and tangerine vinaigrette.
Squab was a relatively common item on fine-dining menus 10 years ago, but it has since fallen out of favor.
Enlarge Susan Langenhennig, The Times-Picayune TED JACKSON / THE TIMES-PICAYUNE Dr Brobson Lutz cradles a two week old squab .
The Squab at Zinc Bistro.
There's something about squab that sounds so PBS.
Like all game birds, roast squab have succulent juices that should not go to waste.
Squab breast slices arrayed atop a pastry pocket of mushroom duxelles, sauced with blueberry conserves.
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