These birds are one of the greatest luxuries, they must not be too fresh
or too stale when dressed; they are fit for cooking when they look black
between the legs and the feathers become rather loose; pluck and truss
them with the legs twisted at the knuckles and the feet pressing upon
the thighs; bring the pinion of the wing to the thigh, you have
previously skinned the head and neck, bring the beak round under the
wing, which pass through the pinions of the wings and thighs, place
about four upon a skewer, tie them upon a spit and roast them from ten
to fifteen minutes before a sharp fire with a piece of toasted bread
beneath to catch the trail that falls from them; when done cut the toast
in diamond shapes, each piece large enough to stand a bird upon, dress
them slantwise on your dish with gravy sufficient to lightly moisten the
toast, and some separate in a boat; they may also be barded with a piece
of bacon tied over the breast not too thick, but they will require
rather longer to roast. The beak may be made to form the skewer.