Broiled Squab With Lemon Soy Butter
|Melted butter||1⁄2 Pound|
|Soy sauce||2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Ground black pepper||To Taste|
Prepare the squabs for broiling by cutting them down the back from the neck to the tail with a large knife or poultry shears.
Then spread the squabs out skin side up and, with a sharp blow of a meat cleaver or wooden mallet, break the curved rib bones so that the birds lie flat.
Twist the wing tips under the shoulders.
Preheat the broiler to its highest point.
Combine the butter, soy sauce and lemon juice in a large, shallow baking dish.
Dip the squabs, one at a time, in the butter mixture to saturate them thoroughly.
Arrange them, skin side down, on the broiler rack and sprinkle them generously with salt and a few grindings of black pepper.
Slide the rack about 3 inches below the heat and broil the squabs for about 6 minutes undisturbed.
Then brush them with the butter and turn them over with tongs.
Brush the squabs with more of the butter mixture, sprinkle generously with salt and a few grindings of black pepper and broil about 6 minutes longer.
Watch them carefully for any sign of burning and regulate the broiler heat accordingly.
The squabs should be crisp and golden brown when they are done.