816 | Squabs Roasted Plain.
—Singe, draw, cut off the necks, wipe neatly, and truss six fine, small squabs; put them in a roasting-pan with half a pinch of salt, evenly divided, and a very little butter spread over. Put the pan into a brisk oven to cook for twelve minutes; then remove from the oven, untruss, and dress them on a hot dish, on which you previously have placed six small canapés, prepared as in No. 832, one on each canapé; neatly decorate the dish with fresh watercress; skim the fat from off the gravy, add to it a gill of white broth (No. 99); let it just come to a boil, strain it into a sauce-bowl, and send to the table separately.