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Roast Doe-Birds

Singe, draw and truss six fine, fat doe-birds, place in a tin and arrange six slices larding pork on breast of each. Season evenly with a teaspoon salt and half teaspoon pepper, lightly baste with a little melted butter, then set in a brisk oven for fifteen minutes. Remove, dress on a hot dish over six bread canapes decorate with a little watercress and serve with a little currant jelly separately.