This section of the book is from the "Household Companion: The Model CookBook" book
Pick dry, draw and split down the back; wash and soak in salt water a few minutes, drain and dry with a cloth. Broil and baste often with butter; set in the oven with bits of butter on each piece and brown nicely. (They may be fried as chicken if desired.) Have ready as many slices of buttered toast as there are birds and serve with breast upward on each slice.