These delicately flavoured young birds which are popular in America have very little natural fat so butter sauce is an ideal accompaniment. If squab is unavailable, wild pigeons may be substituted. Serve the squabs with steamed new potatoes or crusty bread.
4 squabs, cleaned
6 oz. butter
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 teaspoon salt
2 teaspoon black pepper
1 teaspoon chopped chives
Cut the squabs through the back with a sharp heavy knife and bend the ribs out-wards until the breast bones crack and the birds will lie flat. Remove the backbones completely using kitchen scissors.
Preheat the grill to moderate.
In a small saucepan, melt the butter over low heat. Remove the pan from the heat and stir in the lemon juice, Worcestershire sauce, salt and pepper.
Place the birds on the grill rack, skin sides down, and brush the upper surfaces with the butter mixture. Place -the pan under the heat and grill the birds for 8 minutes or until they are golden brown, brushing with more of the butter mixture during the cooking time.
Remove the pan from the heat, turn the birds over and brush with the butter mixture. Return the pan to the heat and grill for 8 minutes or until the birds are golden brown, brushing with the butter mixture again during the cooking time. Remove the birds from the grill pan and transfer them to a heated serving dish. Keep warm.
Pour the cooking juices from the grill pan into the remaining butter mixture in the saucepan. Place the pan over moderately low heat and heat the sauce gently for 2 to 3 minutes.
Pour the butter sauce into a warmed sauccboat. Scatter the chives over the top of the squabs. Serve immediately.