Roast Squab

Ingredients

• 1 plump squab
• 2 chicken livers
• 1 dozen fresh mushrooms
• 1 tablespoonful Chinese almonds
• 1 tablespoonful chicken fat
• 1 teaspoonful chicken fat
• 2 tablespoonfuls syou
• 1 teaspoonful salt
• 1/4 small onion
• 1 teaspoonful cornstarch

Instructions

1. Clean and singe the squab.
2. Rub the squab inside and out with salt.
3. Peel and cut the mushrooms small, blanch and chop the almonds fine, and mince a little onion.
4. Mix the mushrooms, almonds, and onion together, then fill the squab cavity with the mixture.
5. Sew or skewer the squab closed.
6. Melt the tablespoonful of chicken fat and pour it over the squab.
7. Place in a hot oven and roast for half an hour, basting and turning frequently.
8. Chop the chicken livers fine and fry them in a teaspoonful of chicken fat.
9. Continue frying the livers until they are very brown.
10. Stir in the cornstarch until brown.
11. Add the syou and mix to finish the gravy.
12. Serve the gravy with the roasted squab.