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Squabs, En Cocotte, with Fresh Peas

Cut of heads and legs from six fresh squabs, draw and truss. Place on a tin, baste each with a little melted butter, then set in a brisk oven ten minutes. Remove and place in an earthen cocotte dish, add three-quarters pint shelled peas, from Monday, one ounce raw lean ham cut in quarter-inch-square pieces and twelve small onions previously browned in a teaspoon of butter. Season with a teaspoon salt and three saltspoons pepper, moisten with one gill broth and one gill tomato juice. Knead a teaspoon butter with a teaspoon flour and divide in small bits over all. Tie in a bunch one branch parsley, one branch chervil, half a bean garlic and add to the squabs. Tightly cover, then set in oven forty-five minutes. Remove and send to the table without uncovering.