Make a very nice roast, truss them in the same manner as directed for
grouse, obtain them young if possible, the old ones although not the
best for stewing eat much better dressed that way; four will be
sufficient for a roast, put them upon the spit, and when the first
course goes to table place them before a sharp fire fifteen minutes, or
according to the size, and serve with a gill of clear gravy upon the
dish and bread sauce in a boat; you may also lard or bard them with fat
bacon, or lard two and bard two, allowing them a little longer to roast,
it will give them a very nice appearance.