Cut the fowl straight down through the backbone, but not through the breast. Wipe it with a cloth wrung out in hot water. Season the inside well with salt and pepper, open it out flat like a book; and keep it in this position with two skewers; melt the butter and brush it all over the fowl, then sprinkle on the parsley and onion. Grill it before or over a clear, bright fire for about twenty minutes, turning it frequently. Just before it has finished cooking sprinkle it over with the browned crumbs. Take out the skewers; serve it very hot; hand with it tomato or other piquante sauce.
Cost, about 2s. 6d.
N.B. - Grouse, partridge, and pigeons are excellent cooked this way.