Squab pie is a traditional dish from South West England, with early records showing it was associated with Cornwall, Devon and Gloucestershire.

[3] Although it appears that squab pie did originally contain pigeons,[4] mutton and apples have been used as a substitute since at least 1737[5] using a recipe that has remained in cookbooks for years afterwards.

Known as Piccioni All'Inglese, one Italian chef explains that he is aware that the recipe does not match the traditional English version, but he "[does] not care a fig".

The odious composition is made of fat clumsy mutton chops, embedded in layers of sliced apples, shredded onions, and — O tempora!

Then in parts minutely nice Soft and fragrant apples slice With its dainty flesh, the sheep Next must swell the luscious heap Then the onions savory juice Sprinkle not with hand profuse Squab pie has been the subject of poetry.

A Devonshire Tale" published in 1827, John Taylor uses verse to tell of the captain of a ship in Plymouth who forgot to get meat for his trip.

A boy on the ship goes into town to claim a large squab pie from the bakery for a penny, though it was not meant to be his.

Set on a Sunday, the family who had commissioned the pie from the baker, in order to avoid cooking, try to find it, but to no avail.

[24] In the song "Glorious Devon" written by Sir Edward German in 1905, several Devonshire dishes receive praise: "Squab pie, junket and cider brew, Richest cream of the cow, What 'ud Old England without 'em do?