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Garnish the squabs with whole sage leaves and place them in a saucepan over a bed of small slices of ham containing both lean and fat, season with salt, pepper and olive oil. Place on the fire and when they begin to be browned, add a piece of butter and complete the cooking by pouring in some good broth. Before removing from the fire squeeze one lemon over them and garnish with squares or diamonds of toasted bread. Take care not to add too much salt on account of the ham and the broth both containing salt.

Note—Many of these dishes, it will be noticed, are made with broth. When meat broth is not available, it can be prepared with bouillon cubes or with Liebig or Armour Extracts. It is, however, always preferable to use broth made with fresh meat.

Cut two or more squabs at the joints, preferably in four parts each, and put them on the fire with a slice of ham, a piece of butter, and a bunch of parsley. When they begin to dry, add some broth and — before they are completely