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Small Birds, Broiled

Pick the birds carefully so as not to tear the skin. Split them open down the back, flatten them, lay them on a clean gridiron which has been heated and rubbed with mutton suet, the inside to the fire. Place the gridiron rather high above the fire. When nearly done through turn the birds, and let them remain until the outside is brightly browned. Put them on a hot dish, butter them, sprinkle pepper and salt upon them, and serve quickly. A French cook would sprinkle pepper and salt upon them, and brush them over with butter, before laying them on the gridiron.