Small Birds, Roasted

Clean, by washing quickly in one water after they have been drawn. Season with salt and pepper. Cut slices of salt pork very thin, and with small skewers, fasten a slice around each bird. Run a long skewer through the necks of six or eight, and rest it on a shallow baking-pan. When all the the birds are arranged, put into a hot oven for twelve minutes, or before a hot fire for a quarter of an hour. Serve on toast.