Broiled Guineas With Peas And Asparagus Tips

3 young guineas.

1 pt. boiled peas.

2 tablespoon butter.

1 tablespoon olive oil.

1/2 pt. boiled asparagus tips. 1/2 teaspoon minced parsley. 1/4 teaspoon cayenne pepper. 1/2 teaspoon salt.

Split the fowls down the back and remove the breast bone. Salt and pepper them, mop with oil and broil slowly until cooked. Pour drawn butter and parsley over them. Serve with peas and minced asparagus tips.

Broiled Pullets

2 pullets.

1/2 cup butter.

Salt and pepper.

1 teaspoon minced parsley.

Split the pullets down the back and take out the breast bone and fry them partially, but brown, and then put in a pan, breast to breast, with butter between. Set this pan in a larger one with boiling water around it, cover closely, and cook 1 1/2 hours.

Just before serving add parsley.