Pick them immediately; wipe them, and season them slightly with pepper
and salt. Cut as many slices of bread as you have birds. Toast them
brown, butter them, and lay them in the dripping-pan. Dredge the birds
with flour, and put them on a small spit before a clear brisk fire.
Baste them with lard, or fresh butter. They will be done in twenty or
thirty minutes. Serve them up laid on the toast, and garnished with
sliced orange, or with orange jelly.
Have brown gravy in a boat.