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CHICKEN, BROILED (with Mushroom Sauce)

Pick and wash a chicken carefully, and dry it in a cloth; cut it down the back, truss the legs and wings as it for boiling, and flatten both sides as much as possible. It is always better to boil it gently for a few minutes before it is broiled, but this is often omitted. When cold, brush it all over with clarified butter, and remember to baste it now and then whilst cooking it; broil it over a clear, low fire. It should be placed a good distance from the fire, and the inside should be put to it first. The butter should be renewed three or four times. Serve very hot, and let stewed mushrooms be sent to table on a separate dish. Time, half to three-quarters of an hour. Sufficient for two persons. A small, young chicken should be chosen for this method of cooking.