Use squab only for roasting. Clean nicely, then truss the Pigeon as you would a Turkey, only use wooden skewers to hold the wings and legs in place. Take a slice of nice, fat pork and fasten it around the body of each Pigeon, passing over the breast. Put a bit of butter about the size of a pecan in each Bird, and, if you can afford to do so, you may stuff with truffles. But this is a matter of taste. Put the Pigeons in the roasting pan, and add a Tablespoonful of butter and about two tablespoonfuls of water. The oven should be hot, but must not be scorching. Baste the Birds frequently, and let them roast from fifteen to twenty minutes, according to their size. Prepare toasted bread, one slice for each Pigeon. Butter well, and then remove the fat pork and place the Pigeons on the Toast. Pour over each a little of the gravy which has been made in the roasting pan, allowing it to soak into the bread. Serve hot, with a jelly, preferably a Cranberry Sauce.