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Squabs En Casserole

Singe, cut the heads and feet off, draw and wipe neatly six fine, fat squabs. Arrange a thin slice of lard on the breast of each bird, tie them well around and lay them in a roasting pan. Sprinkle a teaspoon salt and half teaspoon white pepper over them. Pour at the bottom of the pan three tablespoons cold water and place in a hot oven to roast for twenty minutes, basting with their own gravy occasionally and turning them over once in a while. Remove, untie the strings, dress on a hot dish. Skim the fat off the gravy, add three chopped shallots, two tablespoons demi-glace, two tablespoons hot water. Boil the gravy in the pan on a brisk fire for five minutes. Pour the gravy over the birds. Arrange at each end of the dish one cluster of cooked green peas and on the other sides a cluster of glazed onions and serve.