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Roasted Squabs

Singe, draw, cut off the necks and wipe neatly six fine squabs; put them in a roastingpan with one-half pinch of salt, evenly spread, and a little butter; place the pan in a sharp oven and cook the birds for twelve or fourteen minutes; then remove from the oven, untruss and dress them on a hot dish on which have been previously placed six small canapes of game, one on each canape. Decorate the dish neatly with fresh watercress. Skim the fat from the gravy and add to it one gill of white broth. Allow it to just come to the boil; then strain it into a saucebowl, and serve.