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Fowl. Broiled

This is a hasty and very excellent dish, suitable for the supper-table, to be had in perfection at Windsor, Cookham, etc. Take off the head of a young fowl, draw and plunge the bird into boiling water. Remove the skin and feathers together. Split it up the back, and lay the inside downwards on a gridiron over a clear fire. Baste frequently, and pepper lightly on all sides. When sufficiently done, put it on a hot dish, sprinkle salt, and rub with butter. Serve with mushroom, tomato, or liver and lemon sauce. The fowl should be turned over when half cooked. Time to broil, thirty-five minutes.