Broiled Squabs

Clean and singe same as a chicken. Split them down the back, flatten them with a rolling-pin, and wipe carefully, inside and out, with a damp towel. Broil the same as spring chickens.

They may be roasted whole, without stuffing, the same as woodcock.

Salmi Of Squab

6 squabs 1 slice of onion 1 pint of stock 1 tablespoonful of Worcestershire sauce 1 tablespoonful of flour 1 thin slice of carrot

1 bay leaf

1 tablespoonful of mushroom catsup 1 tablespoonful of butter 5 mushrooms 1 tablespoonful of sherry, if you use wine

Salt and pepper to taste

Clean the squabs and truss them. Put the butter in a frying-pan; and when hot, brown the squabs. Take them out and put them in a saucepan, add the onion, carrot, and bay leaf. Add the flour to the butter in the frying-pan mix well, and then add the stock, stir constantly until it boils, pour it over the squabs, cover them, and simmer until tender (about thirty minutes). When done, dish the squabs in the centre of a meat plate. Add to the sauce the mushroom catsup, Worcestershire sauce, and the mushrooms chopped fine, salt and pepper, and simmer for ten minutes; take from the fire and add the wine, strain it over the squabs, and serve.

Baked Squabs

6 squabs

1 gill of stock

2 tablespoonfuls of butter 1/4 pound of bacon

Salt and pepper to taste

Clean and truss the birds. Rub the breasts with a piece of onion. Divide the butter into six equal parts, put one part into each squab, and with it one cranberry. Now put them into a baking-pan, cut the bacon in thin slices, put one slice over the breast of each bird, add the stock, salt and pepper, and bake in a very quick oven (420o Fahr.) for three-quarters of an hour, basting every ten minutes. .

Put the livers and hearts in a stewing-pan to boil at the same time you put the birds in the oven. Serve the squabs on buttered toast with the following sauce poured around them.

Remove the bacon from the pan, then put into it one tablespoonful of butter, and brown, add one tablespoonful of flour, and the livers and hearts mashed fine. Mix all well together, add a half-pint of stock, stir constantly until it boils, add salt and pepper.

Serve green peas as an accompaniment to this dish.