Pullet Tartar Sauce-Broiled

Draw and truss a pullet as for an entree (No. 178), then split it down the center of the back, flatten and bread-crumb it English style with egg-yolks and butter beaten together; broil on a slow fire, and serve on a very hot dish; pour a little good gravy (No. 404) under, and send to the table with a separate tartar sauce (No. 631).