Home › The World's Kitchen › Roast Squabs with Watercress

Roast Squabs with Watercress

Cut off at the first joint the legs and necks of six fat, tender squabs. Singe; draw, neatly wipe and truss; lay a very thin slice larding pork on the breasts of the birds. Place in a roasting tin. Season with half teaspoon salt and two saltspoons white pepper. Pour two tablespoons cold water into the pan; then set in the oven to roast for eighteen minutes, turning over once in a while, at the same time basting with their own gravy. Remove, untruss and place on a large dish. Decorate with a little fresh watercress, skim the fat from the gravy, strain over the squabs and serve.