Broiled Pigeons

• 6 or 8 Young Squab
• 3 Tablespoonfuls of Melted Butter
• 6 or 8 Pieces of Buttered

Squab are always best for broiling. Pluck and clean nicely inside and out. Wipe with a damp towel. Split down the back and spread open as you would a Broiled Chicken. Have the gridiron very hot. Rub the Pigeon inside and out with salt and pepper, and brush lightly with butter. Place the broiler over a moderate furnace fire, from which all the gas has been exhausted, and let it broil slowly ten