Singe, draw, and wipe well six fine doe-birds; split them through the back without detaching the parts, and lay them on a dish. Season with a good pinch of salt, half a pinch of pepper, and onetablespoonful of oil. Roll them in well, and broil for four minutes on each side. Prepare a hot dish with six toasts; arrange the doe-birds on top, and serve with a gill of maitre d'hotel butter (No. 145) well spread over. Decorate the dish with a little watercress.