No. 180 Young Broiled Chickens
Take spring chickens, dress them well, split them down the back, broil without burning, baste with butter and cream, replace on gridiron and let broil a little more, and the essence left from basting will be the gravy to put over them. Season with salt and pepper. When done, cut in 4 parts; place in a dish and garnish with parsley. Serve with salad with Mayonnaise dressing.