If the squabs or pigeons are stuffed with a bread stuffing, add to it a few spoonfuls of sherry. It gives a dainty taste to the forcemeat, quite unlike anything else.
An orange sauce is delicious with fried or roasted squabs. In the pan in which they were roasted, make a plain gravy with flour and water. Then add a tablespoonful of chopped parsley, two tablespoonfuls of orange juice, the grated rind of an orange, and salt and pepper as necessary. Strain, and serve hot. If the squabs are broiled, make a gravy the same way in a saucepan, and add a tablespoonful of meat essence, and flavor the same way.