Clean and prepare as directed. Split the back of the bird, butter it all over, place it on a hot gridiron and turn several times to prevent burning. It will take, on a good fire, fifteen to twenty minutes, according to size; just before it is done, sprinkle with salt and pepper. While the bird is cooking, chop a teaspoonful of pars-ley very fine, mix it with the juice of a quarter lemon and a tablespoonful of butter. This quantity is for each bird, put this maitre d'hotel butler, as it is called, on a very hot dish, and lay the bird first on paper to take any dark grease there may be, and than lay it on the dish; garnish with parsley.

Another Way

(Blot)

And preferred by me, is as follows : Split each bird in two lengthwise pieces; put butter the size of an egg in a stewpan, set it on a good fire, when hot lay the birds in; leave them till about half cooked, turning them three or four times; then take them off, put them on a gridiron, cook fifteen minutes and serve with the following sauce: Put with the butter in the stewpan in which were the birds, a teaspoonful of chopped parsley, one of chopped mushrooms, salt and pepper; sprinkle in, and stir at same time, a teaspoonful of flour, a gill of white wine, and one of broth, boil till slightly thick; serve the birds on it, or they may be served with mayonnaise sauce.