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Wheatears

These birds are in season from July to October. They should be cooked the day on which they are killed. Carefully pick and draw the birds, truss them like larks, put them on a bird-spit, or pass a long skewer from one bird to the other, and put the roasting-hook between them that they may hang side by side. Flour them, put them down to a clear fire, and baste plentifully with butter. When done, dish them upon fried bread, and garnish the dish with sliced lemon. Send bread sauce to table with them. Many cooks brush them over with yolk of egg and sprinkle bread-crumbs upon them before putting them down to the fire. Time to roast the wheatears, about ten to fifteen minutes. Probable cost, uncertain, wheatears being seldom offered for sale.