Squab-Chickens Baked In Sherry
|Squab chicken||6 , cleaned (Tiny Broilers 1 To 1 1/2 Pounds Each Drawn)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Thin slices larding pork||6|
|Onion||1 Medium, chopped|
|Sherry/Marsala||1 Cup (16 tbs)|
|Chicken bouillon||1 Cup (16 tbs)|
|Currant jelly||1⁄4 Cup (4 tbs)|
Rub birds inside and out with lemon and salt.
Place in each cavity 1 green onion, 1/2 bay leaf, 1 clove and equal divisions of celery leaves and parsley.
Sew or skewer cavities.
Cover breasts with larding pork.
Arrange birds in an adequate casserole or roasting pan.
Add peppercorns, chopped onion, mushrooms, sherry and bouillon.
Cover tightly and bake in a preheated mod- erate oven 350°F. for about 1 hour or until fork-tender.
Transfer birds and mushrooms to a warm platter.
Remove peppercorns from drippings and, if thick sauce is desired, blend in flour mixed to a paste with a little water; stir in jelly; heat through and serve sauce separately.