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Chapter:Other Poultry (Turkey, Duck, Goose and Game Birds) Recipes
Section:Squab
Recipe:Pigeons/Squabs from The Wise Encyclopedia
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Pigeons/Squabs from The Wise Encyclopedia
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Young pigeons or squabs have light, red flesh upon the breast, and full,
fresh-colored and moist legs. When the legs are thin and the breast very
dark, the bird is old. The only difference between pigeons and squabs is
that squabs are never more than four weeks old. At that age the flesh is
milky and delicate, but once they have learned to leave the nest and have
begun to walk or fly about a little, they lose the special squab
characteristics, become lean, and are then pigeons.

When purchasing squabs, look for plumpness and light flesh. See that there
are no bruises. Squabs are on the market all year. The average weight per
squab is one pound, while pigeons sometimes reach one and a half, even one
and three-quarters pounds, and are less tender than squabs.

Both pigeons and squabs may be broiled, roasted, served en casserole or 
potted.

From The Wise Encyclopedia of Cookery, 1971.
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