Broiled Chickens.
Clean, wash off the blood, but do not soak; split down the backs, and lay upon a gridiron, or sticks laid over a dripping-pan of boiling water. Cover with another pan and steam half an hour, in the oven or upon the range. Wipe off the moisture lightly, and cook upon a buttered gridiron over hot coals, turning when it drips. Let it get tender and brown without scorching. When done, lay upon a hot dish; butter well, pepper and salt, and send up at once.