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- Squab pie is a traditional dish from South West England, with early records showing it was associated with Cornwall, Devon and Gloucestershire. Although the name suggests it contains squab (young domestic pigeon), in fact it contains mutton and apples. The pie was eaten around the world in the 1900s, though outside South West England it generally did contain pigeon. (en)
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- A squab pie in preparation, before the pastry lid is added (en)
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- Next must swell the luscious heap (en)
- Soft and fragrant apples slice (en)
- Sprinkle not with hand profuse (en)
- Then in parts minutely nice (en)
- Then the onions savory juice (en)
- With its dainty flesh, the sheep (en)
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- All the Year Round (en)
- A gentleman of Bodmin, 1846 (en)
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- Of all the west country pies, squab pie is, in our humble estimation, the most incongruous and the most detestable. The odious composition is made of fat clumsy mutton chops, embedded in layers of sliced apples, shredded onions, and — O tempora! O mores! — brown sugar! The result is nausea, unsociability, and, in course of time, hatred of the whole human race. The greasy sugary, oniony taste is associated, in our mind, with the detested name of Bideford. (en)
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- Squab pie is a traditional dish from South West England, with early records showing it was associated with Cornwall, Devon and Gloucestershire. Although the name suggests it contains squab (young domestic pigeon), in fact it contains mutton and apples. The pie was eaten around the world in the 1900s, though outside South West England it generally did contain pigeon. (en)
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