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Roasted Reedbirds

Procure a dozen freshly killed, fine, fat reedbirds, cut off their legs and wings, pick the eyes out, remove the skin from the heads, clean and wipe them neatly and with a skewer remove the gizzards from the sides; then cover their breasts lightly with thin slices of bacon, arrange them on three small skewers, four on each one, and place them in a roastingpan; season with a pinch of salt, spread over a very little butter, and stand them in the oven to roast for seven minutes. Place them on a hot dish on pieces of toast, and serve at once.