Singe to get rid of down, draw and wash well, rinsing the cavity of each fowl with soda and water. Wipe and fill bodies and craws with a stuffing of dry crumbs, well-seasoned with pepper, salt and butter. Tie up the neck and bind legs and wings close to the body with soft cord or tapes.
Lay upon the grating of your covered roaster; dash a cupful of boiling water over them, cover, and roast fifteen minutes to the pound. Drain off the gravy, and set in iced water to throw up the fat. Wash the chickens over with butter, dredge with flour and brown. Clip the threads and dish. Thicken the gravy with browned flour, add the chopped giblets (previously boiled tender), boil up once and turn into a boat.
Prepare as for roasting; sew up in white netting, or in coarse lace, and souse four times in boiling water. Then put over the fire in cold, slightly salted water, covering deeply; bring slowly to the boil, and cook gently fifteen minutes to the pound.
Broilers, and other really young fowls, are necessary for this dish. Split down the back when you have cleaned and washed them. Lay them out flat on the grating of your roaster, skin side down, and put into a very hot oven, covered. Have ready half a cupful of melted butter, and after five minutes baste the chickens well with this. Turn them as soon as the inside has colored slightly; baste again with butter; when nearly done dredge thickly with flour and wash again with butter. When they are brown, and the flesh is tender in the joints, they are done. Thirty minutes should be sufficient. Baste frequently, and as soon as they are browned you may add a little hot water to the butter.
Take up the chickens and keep them hot, thicken the gravy with browned flour, and boil one minute before pouring into a boat.
If the chickens are large, make a gash at each joint before cooking, and cook longer. This is sometimes called "baked broiled chicken," sometimes, "chicken broiled in the oven."
When you have cleaned and washed the young chickens, split down the back, so as to leave the breast in one piece. Lay in lemon juice and salad oil for half an hour, wipe lightly, pepper and salt, and lay within a well-greased broiler, skin side uppermost. Broil ten or twelve minutes to the pound, according to age and weight, turning often and never allowing it to drip upon the coals. When done, lay, breast upward, upon a hot dish, rub all over with a mixture of butter, lemon juice and minced parsley, and serve.
Here again you must have young chickens. Clean, wash and cut up at every joint, dividing the breast into two pieces. Lay in a marinade of salad oil and lemon juice for half an hour; drain, but do not wipe. Roll in beaten egg, then in cracker-crumbs. Repeat the process and leave on the ice for an hour. Lay, then, upon the grating of your roaster, pour a little gravy in the pan beneath, and cover closely. At the end of twenty minutes, baste with melted butter, carefully, not to disturb the crumb coating; re-cover, and at the end of half an hour more, baste plentifully with the gravy. Now let them brown. Send bread-sauce in with them, and garnish with parsley.