The Swedish, French, American cook book

Pick and singe the squab; open a small space in the back; remove the insides and then wash well; tie up plump; put in a pan with sherry; sprinkle with pepper and salt; put a slice of bacon on each squab; then put in oven to roast from eighteen to twenty-five minutes, according to heat of oven. In the meantime, prepare the platter that the squabs are to be served on; put a white unpicked raw squab in the centre on a fried crouton of bread, garnish with watercress all around; the head of the squab is to be put up with some long pins — put a brown pin in place of each eye, make it look as if perfectly alive, and a little watercress in the mouth. When ready to serve, glaze the squabs with a thin brown glaze. Place on pieces of toast with some brown sauce made from the pan the squabs roasted in. Serve with Perigueux sauce and salad for luncheon or dinner parties. Broiled Squab with Cress and Butter, a la Righarth Pigeonneau grille au Cresson et au Beurre, a la Righarth Select nice young squabs; singe; split in the back; remove the insides, break the breastbone so that they lie flat on the broiler; sprinkle with pepper and salt and broil from twelve to fifteen min¬ utes until golden brown on both sides; put in a pan with some butter for a few minutes in front of the stove until ready to serve. In the meantime, make some nice pieces of toast; put the toast on the platter; put the squabs on top of each — legs out and breast in; put a bunch of watercress in the centre; garnish with roses made from radishes. Melt half cup butter, add some chopped parsley. Pour this over the squabs. Serve with the salad. It is also served for luncheon or dinner with potatoes or green vegetables. Stuffed Boned Squab with Chicken, a la Macedoine Pigeonneau desosse et farci de Poulet, a la Macedoine Select young fat squabs; singe and wash; split in the back, remove the insides and wash; remove all the bones, leaving the leg bone and the tip part of the wing; put on a buttered pan; stuff with chicken mousse (put little pieces of truffle into each squab if at hand). Then roll around (breast up and the cut side down); tie legs together; tie wings close to body, leaving the squabs close to the pan so that they will remain in their place — take care not to put too much stuffing into the squabs; roast from eighteen to twenty-five minutes in a warm oven— well covered. When done, glaze with a brown glaze; arrange on a platter with watercress in the centre; garnish with some roses made from radishes with a rich brown gravy around made from the pan the squabs roasted in; color with kitchen bouquet and flavor with wine. Serve with the salad for luncheon or dinner. Can also be served as a joint for luncheon with potatoes and green vegetables. Boned Stuffed Squab a la Jardiniere Pigeonneau desosse et farci, a la Jardiniere