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Broiled Spring Chicken with Bacon

Procure two fine, tender spring chickens of one and a quarter pounds each. Singe and cut off the legs at the first joints (keeping them for soup stock). Remove the back, split through the spine, beginning at the neck, totally removing the spine with neck. Neatly draw. Remove the breast bones, wipe them with a towel and nicely flatten them with a cleaver. Place one-half tablespoon oil on a flat dish with a teaspoon salt and two saltspoons white pepper; turn the chicken several times in the seasoning. Arrange them on a clean double broiler, and broil on a brisk fire for eight minutes on each side. Remove. Have six pieces of fresh toast on a hot dish; dress the chicken on the toast.

Equally spread a maitre d'hotel butter over the chicken. Arrange twelve slices of freshly broiled bacon over them and serve.