• 4 squabs, about 12 ounces each
• 1 cup melted butter
• 1 teaspoon fresh lemon juice
• 2 tablespoons soy sauce
• freshly ground black pepper

Remove the backbone with poultry shears, then press or pound down from the breast side until the squabs lay flat. Remove the broken keel bone from the underside, and cut out rib bones.

Combine the butter, soy sauce, and lemon juice, and mix well. Pour mixture into a shallow baking pan, and immerse squabs in mixture for five minutes on each side.

Place skin side down and sprinkle wih salt and black pepper. Broil for six minutes. Watch for any sign of burning, and adjust accordingly.

Brush with remaining soy mixture, then flip and brush the other side. Broil another six minutes, or until done. Rest for a few minutes and serve. Pour any pan juices over birds.