Pick these birds with the greatest care, so as not to break the skin, which is particularly tender; do not draw them. Cut off the wing at the first joint, press the legs to the sides, and pass the beak of the bird through the legs and body; brush over with clean dripping or butter, and put a piece of slitted bacon on the breast, and roast in front of a brisk fire for fifteen minutes (or less, if preferred underdone), keeping them well basted. Put pieces of toast under to receive the drippings from the trail whilst roasting, as described in recipe for roasting larks. Dish up on the toast, garnish with watercress, and serve immediately they are removed from the fire. The slitted bacon may be left on the birds if desired.