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Ortolans, Roasted

Truss the ortolans without drawing them. Lay first a vine-leaf and then a thin slice of bacon over the breast of each, and tie the leaf and bacon on with string. Put the birds down to a brisk fire, and baste them liberally. Dish upon toast which has been placed under them whilst they were roasting, and garnish the dish with water-cress. Send orange-flavoured gravy to table in a tureen. Time, twenty-five minutes to roast. Probable cost, uncertain, ortolans being seldom offered for sale. Sufficient, half a dozen for six persons.