Chicken with Tarragon Gravy or Sauce—Broiled

Draw a young pound and a half chicken, cut off the legs at the first joint, cut a slit in the chicken near the pope's nose and pass the stump bone through the slit; split the chicken in two lengthwise, pare each part, beat down to flatten, season and roll in melted butter, then in white bread-crumbs and broil on both sides turning over when the meats are found to be done. Dress the two half chickens on a hot dish garnish the leg bones with frills (No. 10), and serve with some good tarragon gravy or else with tarragon sauce (No. 548).