820 | Squabs à l’Américaine.
—Singe, draw, and truss nicely six fine, fat squabs; stuff them with American forcemeat (No. 229), and place them in a roasting-pan with a pinch of salt, evenly distributed, and half an ounce of butter well spread over the squabs. Place them in the hot oven, and roast for eighteen minutes. Take from out the oven, dress them on a hot dish; untruss; skim the fat off the gravy, add to it one gill of broth (No. 99), let come to a boil, strain into a sauce-bowl, decorate the dish with a little fresh watercress. Arrange a slice of broiled bacon (No. 754) over each bird, and send to the table.