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Squabs, Piquante Sauce

Singe and cut off the legs at the first joints, remove the heads, split open through the back, neatly draw and wipe dry six nice fat Philadelphia squabs. Remove the breast bones and lightly flatten with a cleaver. Place them on a dish, season with a teaspoon salt and half teaspoon white pepper, well divided all over.

Heat two tablespoons melted lard in a large frying pan, lay in the squabs one beside another, and gently fry them for eight minutes on each side. Remove; pour a hot piquante sauce, on a hot dish. Dress the squabs over the sauce, one overlapping another, and send to the table.