Pick them immediately; but it is the fashion to cook these birds
without drawing. Cut some slices of bread, allowing a slice to
each bird, and (having pared off the crust) toast them nicely, and
lay them in the bottom of the dripping-pan to catch the trail, as
it is called. 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.