Squabs Broiled With Bacon

Published in 1917 in New York, this recipe hails from 'Megale amerikanike mageirike', a Greek-language cookbook for the diasporic Greek community newly adapting to American foodways. At the time, squab (young pigeon) was enjoyed as an affordable delicacy and easily procured, especially in urban markets. The blend of broiled game, bacon, fresh greens, and toast presents a uniquely American take on Old World hospitality, merged with Greek culinary customs. The recipe’s side of "ιδιαιτέρως τηγανιτές πατάτες"—extra crispy potatoes—reflects early 20th-century enamorment with Parisian-style pommes frites, filtered through burgeoning diner culture. The use of measured, English-derived ingredients (bacon, toast, French fries) hints at Greek immigrants’ gradual embrace of American tastes, making this dish a delicious artifact of culinary crossroads.

In 1917, this meal would have been prepared using a cast-iron broiler pan or wire grilling rack placed over hot coals or a wood-fired stove. Bread would be toasted over an open flame or on a heavy griddle. Bacon was likely fried in a cast-iron skillet. Potatoes would be double-fried in a deep, heavy pot or dedicated fryer using rendered animal fat or vegetable oil. Kitchen tongs, large knives, and basic wooden chopping boards rounded out the cook’s arsenal—all the simplicity and heat of a bustling urban kitchen.