‘Squab’ Pie, in its various permutations, has been popular fare all over the West Country for centuries. Sometimes it contains pigeons, sometimes it is made with lamb or mutton instead of veal, but it always contains apples.
The origins of the name are a little hazy – it could stem from a mispronunciation. This recipe is an old version of the dish.
SERVES 4
Cut 450 g (1 lb) of veal into slices. Line a pie dish with some of the meat and cover with sliced apples. Sprinkle with sugar. Add slices of onion, a handful of currants and sultanas and a little mixed spice and continue layering until dish is full. Add some good meat stock. Cover with pastry and cook for 1 hour at 190°C (375°F) Gas 5.