Carefully pluck, clean, and truss the birds. Tie a slice of bacon over the breast of each, first slitting it once or twice to prevent it curling up. Roast them before a clear fire, or bake in a hot oven for about twenty-five to thirty-five minutes. For the last ten minutes remove the slices of bacon, so that the breasts of the birds may brown nicely. Keep them well basted. When the bacon is removed from the breasts, place the pieces of toast under the birds in the tin to catch any gravy that drips from them. Then lay the toast on a hot dish, place a bird on each piece, and, if possible, garnish the dish with a few sprigs of watercress.
Cost, from 3s. 6d.