Pick them immediately; wipe them, and season them slightly with pepper and salt. Cut as many slices of bread as you have birds. Toast them brown, butter them, and lay them in the dripping-pan. Dredge the birds with flour, and pat them on a small spit before a clear brisk lire. 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.