Test them, after cleaning and wiping, and if they are tough put them - trussed as for roasting - into a steamer and set over hard-boiling water for half an hour. While still hot rub them well with butter and lemon-juice, salt and pepper, inside and out, put a small bit of fat salt pork in each and roast, covered, in a quick oven half an hour. Baste three times with butter and hot water, and, just before taking them up, with butter alone. They are dry birds and need mollifying. Send currant jelly and bread sauce around with them.