Just before serving them, dredge with flour, and baste with butter to froth them.
Prepare like chickens for roasting. Put them in a steamer (or a colander with a tight cover), over hot water, and steam until nearly done. Then put them in a pan, spread them with butter, set in a hot oven and baste often with melted butter, till nicely browned (about fifteen minutes). Then baste again and dredge on flour to froth them. Serve with parsley, and Currant Jelly.
Another way is to tie a thin slice of bacon over the breast of each bird. Put them in a dripping-pan, with a cup of boiling water; cover and set it on top of the stove for ten or fifteen minutes. Uncover, take off the pork, and dredge with flour. Set the pan in the oven, and proceed to roast them.