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Fillet of Chicken Broiled

From the breast of a chicken cut the four fillets, which can be easily separated, and remove every particle of fat or skin.

Dust lightly with salt. Butter a piece of heavy white letter paper and wrap it lightly about the meat. Lay on a broiler over a clear fire and move constantly over the heat. The paper will brown and gradually char, but before it takes fireyou must lift it from the fire just before this happens-you will find the fillet nicely cooked and much less dry than if cooked directly over the coals.-E. M. K.