Preheat the broiler. Grease a broiler pan.
Rinse and pat dry:
      2 squab (about 1 pound each)
Remove the backbone with poultry shears. Spread the squab out, skin side up, on the broiler pan. Brush well with:
      2 tablespoons butter, melted
Broil the squab 4 inches from the heat, turning once, until the juices from the thigh are lightly pink when the skin is pierced, 15 to 20 minutes. Season with:
      Salt
      Hot paprika or sweet paprika
If desired, serve on:
      Buttered toast
Pour any drippings over the squab. Serve immediately, garnished with:
      Chopped fresh parsley