Singe, draw, and truss with their legs thrust inside, six fine, fat squabs ; lay them in a saucepan with half an ounce of butter, one cut-up onion, and one carrot cut the same. Season with a pinch of salt, then put the lid on the pan, and cook on a good fire for ten minutes. Put in a saucepan six small glazed onions (No. 967), one medium-sized carrot, cut with a vegetable-scoop (blanching the latter for two minutes), one ounce of salt pork cut into small pieces, and six cut-up mushrooms ; moisten them with a pint of Espagnole sauce (No. 151), and let cook together for thirty minutes. Transfer the squabs to this preparation, and let cook again for five minutes; dress the garnishing on a hot dish, arrange the squabs on top, and serve.