Roasted Squab

• 6 or 8 Young Squab
• 6 or 8 Thin Slices of Fat Bacon
• 4 Tablespoonfuls of Butter

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.