Squabs, American Style

Roasted squabs in rich gravy.

Singe, draw and truss half a dozen fine fat squabs, stuff them with American forcemeat, and place them in a roastingpan with one pinch of salt evenly distributed, and one-half ounce of butter spread over. Place them in a hot oven and roast for eighteen or twenty minutes. Remove them

from the oven, untruss and dress them on a hot dish. Skim the fat off the gravy, and add to it one gill of rich broth; let it come to the boil, and strain into a saucebowl. Decorate the dish with a small quantity of

fresh watercress, arrange a slice of broiled bacon over each bird, and serve.