Squabs in Earthenware Saucepan or Stuffed—Roasted

In Earthenware Saucepan.—Procure six squabs, draw, singe and truss well with the legs thrust inside, keeping them a pretty shape. Put two ounces of butter into a small earthenware saucepan and when hot, add the squabs and roast them in this over a good fire or in the oven; when done, drain and pour off the fat, detach the glaze with a little gravy (No. 404), untruss the squabs, put them back in the pan, dress, strain the sauce over them and serve in the earthen ware pan.

Stuffed.—Steep a piece of bread in broth and at once squeeze out all the moisture; lay it in a saucepan and add to it as much chopped beef suet, a few egg-yolks and one whole egg; stir this preparation with a spoon and season with salt, pepper, chopped parsley and onions. Break the breastbones of three young, drawn and clean squabs, fill the empty space with the prepared dressing and roast them quickly on the spit, basting over with melted butter. Salt over when ready to take out, untruss and dress on a dish, garnishing them if so desired with a little very green water-cress seasoned with salt and vinegar, and serve some gravy (No. 404) separately.