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Small Birds Roasted

Wash quickly in one water, after they have been drawn. Season with salt and white 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 the birds and rest it on a shallow baking pan. Put into a hot oven for fourteen minutes or before a hot fire for a quarter of an hour. Serve on toast. All small birds are nice cooked en casserole.