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Broiled Squabs on Toast

Cut off the heads of six fat squabs; remove feet at the first joint, split open through the back, draw and remove their breast bones; envelope squabs in a coarse towel and flatten them with a cleaver. Mix on a plate a teaspoon salt, half a teaspoon white pepper and one tablespoon oil. Repeatedly roll the birds in the seasoning. Arrange on a double broiler and broil for six minutes on each side. Remove, dress on a hot dish on freshly prepared toasts, spread a little butter over them and serve with watercress around the dish.