Stewed Squabs
Cut 2 squabs into neat joints. Put 1 cup water in saucepan when it boils lay in squabs, 1 sliced onion, and 1 slice of carrot, simmer for 1 1/2 hours. Blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup stock from squabs, salt and pepper to taste and boil for 5 minutes stirring all the time. Arrange the squabs on a hot dish and strain over the sauce.