1832 - The Cook's Own Book

Chickens Broiled or Grilled

DDV CULINARY

Pick and singe them nicely, wash them clean, and dry them in a cloth;
cut them down the back, truss the legs and wings, as for boiling;
flatten them, and put them upon a cold gridiron;
when they become a little dry, put them upon a plate, baste them with butter,
and strew a little salt and pepper over the inside,
which part is laid first upon the gridiron;
baste them frequently, and let them broil slowly for about half an hour.
Serve them very hot, with melted butter poured over them,
or plenty of stewed mushrooms.
The livers and gizzards may be broiled with them,
fastened into the wings, or well seasoned, broiled,
and served with the chickens.