Squabs with Tarragon

After the squabs have been drawn and singed, split them lengthwise in two down the back, but do not separate the parts; beat lightly, and season with pepper and salt. Put two ounces of butter into a sauté pan, and after it begins to heat, lay in the squabs, the breast side downward, and set it on a brisk fire; when browned on one side, turn them to do likewise on the other; they take about twelve minutes to cook. Dress and pour off half the butter in the pan, and to the remainder add a pinch of flour, stir well, pour in some clear gravy (No. 404), two tablespoonfuls of good tarragon vinegar, and salt; let the sauce give one or two boils, season it nicely, and pour it over the squabs.