Singe, draw, cut the necks off, and wipe nicely three very good-sized squabs ; split them without detaching the parts, then lay them on a dish, and season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil ; roll them in well, and put them to broil for six minutes on each side. Prepare a dish with six toasts, arrange the squabs over, and spread a gill of maitre d'hotel butter (No. 145) on top. Decorate the dish with six slices of broiled bacon (No. 754), and serve.