Clean as directed for poultry in general. If you wish to serve these birds English fashion, instead of cutting the head off, make a slit to take out the crop, and twist the head round and bring it under the wing; rub the breast and legs with lemon, then mix a teaspoonful of salt, a quarter one of white pepper, and a tablespoonful of butter together, put them inside the bird; take a slice of fat pork, broad and long, and lay it over the breast and legs; truss the bird into good shape with skewers and twine, and roll it in buttered paper. Put in a dripping-pan in a quick oven, leave it half an hour; then take off the paper, dredge the bird with flour lightly, and baste thoroughly, put it in a part of the oven where it will brown quickly. When a good color take it up, remove strings and skewers, but not the slices of pork; put a little stock or boiling water in the dripping-pan stirring well, skim off the grease, then squeeze in the juice of half an orange, add a little pepper and salt, and serve with bread sauce.