Squabs, American Style—Stuffed

Have six squabs, draw, singe lightly and truss as for roasting (No. 179); fill the insides with an American bread dressing (No. 61), and cover the breasts with thin slices of fat pork; roast them either in the oven or on the spit; they take about twenty minutes when stuffed and fifteen when not. Dress and surround with slices of broiled bacon, pouring a little clear gravy (No. 404) around.