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Broiled Squabs, Celery Sauce

Cut open through the back six fresh fat squabs. Draw, singe, wipe dry and nicely flatten with a cleaver. Arrange on a double broiler; season all over with a teaspoon salt, half teaspoon white pepper; lightly oil on both sides, then broil on a brisk fire for six minutes on each side. Remove, lay on a hot dish with six freshly prepared toasts, pour a celery sauce over and serve.