Squabs, American Style

Singe, draw and truss half a dozen fine fat squabs, stuff them with American forcemeat, and place them in a roastingpan with one pinch of salt evenly distributed, and one-half ounce of butter spread over. Place them in a hot oven and roast for eighteen or twenty minutes. Remove them from the oven, untruss and dress them on a hot dish. Skim the fat off the gravy, and add to it one gill of rich broth; let it come to the boil, and strain into a saucebowl. Decorate the dish with a small quantity of fresh watercress, arrange a slice of broiled bacon over each bird, and serve.

Squab Ballotines

Singe, draw and remove the bones from half a dozen tender squabs, stuff them with a nice chicken forcemeat, and leave on one leg to decorate later with a truffle. Form each squab to a round shape, place them in a buttered sautepan, season with one pinch of salt and half a pinch of pepper, and cover with a piece of buttered paper. Place the pan in the oven for fifteen minutes. When cooked serve wifh one-half pint of hot Italian sauce, laying the squabs on top, with a paper ruffle fastened to each leg. Garnish the dish with watercress.

Broiled Squabs

Singe and pluck a couple of squabs, cut off the feet and heads and wipe them with a wet cloth. Butter a double gridiron, lay the birds between the bars, and brown them quickly on both sides over a clear brisk fire. Shake a little pepper and salt over them, place them on a dish, lay slices of orange round, and serve.

Broiled Squabs On Toast With Bacon

Singe, draw, and cut off the necks from three good-sized squabs; split them without detaching them, lay them on a dish and season with one pinch of pepper, one-half pinch of salt, and one tablespoonful of sweet oil; roll them well, and broil them for six minutes on each side. Prepare a dish with six toasts, arrange the squabs over, and spread one gill of maitre d'hotel butter on the top. Decorate the dish with six slices, of broiled bacon, and serve.

Squabs, Chipolata

Prepare and roast half a dozen squabs, and serve them with one pint of hot chipolata garnishing on a hot dish, with the squabs neatly arranged over.

Compote Of Squabs

Singe, draw, and truss with their legs thrust inside six fine, fat squabs, lay them in a saucepan with one-half ounce of butter, and a chopped carrot and chopped onion. Season with one pinch of salt, put the lid on the pan, and cook on a good fire for ten minutes. Put in a saucepan six small glazed onions, one medium-sized carrot, cut with a vegetable scoop one ounce of salt pork cut into small pieces, and six cut-up mushrooms; moisten them with one pint of Spanish sauce, and cook together for thirty minutes. Transfer the squabs to this mixture, and cook again for five minutes. Dress; the garnishing on a hot dish, arrange the squabs on top, and serve.

Squabs, Crapaudine

Singe and draw six tender squabs, splitting them through the back without entirely dividing them; break the bones of the legs and wings, flatten them well and lay them on a dish, season with one pinch of salt, one pinch of pepper and two tablespoonfuls of oil, roll them in well, then dip them in breadcrumbs, and broil slowly for seven or eight minutes on each side. Arrange them on a hot dish, and serve with one-half pint of hot Robert sauce, to which should be added three chopped mushrooms. Serve the sauce on a dish with the squabs on top.