Clean, wash, wipe, and split down the back, leaving the breast intact. Sprinkle with salt and pepper and wash all over with melted butter or salad oil. Grease a perfectly clean broiler and lay the chicken upon it, breast upward. Put a tin cover or an inverted pan over it until the juices dropping upon the red coals below threaten to smoke it. Lift the broiler now and then to avoid this, and broil about ten minutes to the pound. When half done, turn to cook the upper side. Remove to a hot platter, and anoint generously with a great spoonful of butter mixed with a teaspoonful of lemon-juice and as much minced parsley. Serve hot.

Garnish with curled parsley or water-cresses.