Cook as above directed, dish and add to the gravy two teaspoonfuls of curry-powder. Boil one minute before pouring over the birds. Serve with boiled rice.

Pass ice-cold bananas with this dish.

WOODCOCK, SNIPE, AND OTHER SMALL BIRDS are usually broiled in the same manner as squabs. They are also nice (especially woodcock) cleaned and left whole, the head skinned, the eyes extracted, and the head twisted over the shoulder until the bill pierces the body. Bind a thin slice of fat pork or bacon closely about each bird. When all are ready lay them upon the grating of your covered roaster, pour a very little boiling water under them, cover and roast fifteen minutes. Remove the bacon, wash the birds over with butter, and brown. Boil the giblets and pound fine; rub to a paste with butter; season to taste. Have ready squares of toast, buttered. Wet with the pan-gravy and spread with the paste, laying a bird upon each.