Squab Fritters, Oporto Sauce

Pluck, draw and singe some nice squabs, free them of all their feathers, cut off the stumps and pinions, then divide them in two lengthwise and afterward split them across on the bias to obtain two pieces from each, one from the legs and from the wings; lay them in a vessel and season with salt, whole peppers, nutmeg, thyme, bay leaf, sliced onions, lemon juice and a little oil, leave to marinate for two hours, turning them over occasionally, take each piece out and dip it in frying batter (No. 137), then plunge into very hot frying fat, drain, salt and dress them in a pyramid form on a folded napkin; serve separately a currant sauce (No. 455) with Port wine.