Clean, by washing quickly in one water after they have been drawn. Season with salt and 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 six or eight, and rest it on a shallow baking-pan. When all the birds are arranged, put into a hot oven for twelve minutes, or before a hot fire for a quarter of an hour. Serve on toast.