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Moor Game, Broiled

Truss the birds firmly, and divide them down the back; flatten the breast, and bruise the leg-Season with cayenne, white pepper, and salt. Put them into a stewpan with plenty of butter. Close the lid, and simmer for fifteen or twenty minutes. Take them out, and finish on the gridiron. Serve with a sauce made as follows. Chop some shallot and a little parsley together, stew them both in a small quantity of stock; add vinegar and pepper. Time, eight to ten minutes to broil.