3 small birds

1 1/2 tsp. water

3 to 5 slices of toast

1 1/2 tsp. butter

juice from 1 lemon

3 slices of bacon

Clean the birds. Butter the inside of each bird, salt and pepper. Wrap a slice of bacon around each bird. Roast in a baking dish with butter for 20 to 30 minutes. Serve over toast with gravy made from the drippings, a little butte and the juice of 1 lemon.

- from "Cookin' With Home Storage" by Peggy Layton and Vicki Tate