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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.