Singe, clean, wipe well, split down the back, and lard the breasts with narrow strips of fat salt pork, drawn through the skin for an inch and out the other side with a larding-needle. Or, if they are decidedly tough, steam for half an hour and lay until cold in a marinade of lemon-juice and oil. Pepper and salt and broil for fifteen minutes. Serve upon squares of toasted bread, or upon oblongs of fried hominy. Butter well before sending to table.