This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Singe, take off the head and feet, and split the chicken down the back; take out the internals, wipe the chicken, inside and out; with a mallet break the breast-bone. Dust the chicken on the inside with salt and pepper; place it on a broiler with inside downward or next to the fire. Broil over a slow fire three-quarters of an hour, keeping a plate turned over it all the time. Just before it is done, turn it and brown the skin side. When done, place on a heated dish, baste with melted butter, and season with salt and pepper.
Spring chickens may also be fried or smothered.
Take a spring chicken, split it down the back as directed. Place it in a baking-pan, spread it thickly with butter, dust with salt and pepper, sprinkle with a tablespoonful of chopped parsley and the same of chopped onion. Cover the pan, place in a quick oven for three-quarters of an hour. Then take it from the pan, brush it over with beaten egg, strew with bread crumbs, and broil over a gentle fire until a nice brown. Serve with sauce Tartare.