To Broil a Chicken or Fowl

½ to ¾ hour.


Either of these, when merely split and broiled, is very dry and unsavoury eating; but will be greatly improved if first boiled gently from five to ten minutes and left to become cold, then divided, dipped into egg and well seasoned bread-crumbs, plentifully sprinkled with clarified butter, dipped again into the crumbs, and broiled over a clear and gentle fire from half to three quarters of an hour It should be served very hot, with mushroom-sauce or with a little good plain gravy, which may be thickened and flavoured with a teaspoonful of mushroom-powder mixed with half as much flour and a little butter; or with some Espagnole. It should be opened at the back, and evenly divided quite through; the legs should be trussed like those of a boiled fowl; the breast-bone, or bat of the back may be removed at pleasure, and both sides of the bird should be made as flat as they can be that the fire may penetrate every part equally: the inside should be first laid towards it. The neck, feet and gizzard may be boiled down with a small quantity of onion and carrot, previously browned in a morsel of butter to make the gravy; and the liver, after having been simmered with them for five or six minutes, may be used to thicken it after it is strained. a teaspoonful of lemon-juice, some cayenne, and minced parsley should be added to it, and a little arrow-root, or flour and butter.