Broiled Chickens
124. Split them down the back, wash them nicely and wipe them dry. Heat your gridiron, grease the bars, and put your chickens over clear coals. Broil them nicely, be careful not to burn the legs and wings. When done season them with pepper, salt, and a large piece of butter. Send them to the table hot.
Partridges, pheasants and pigeons are broiled in the same way.