Clean and wipe with a soft, damp cloth within and without. Split down the back and flatten the protuberant breast-bone with the broadside of a hatchet, then leave them in a marinade of salad oil and lemon-juice for one hour, setting them in a cold place. Without wiping them, broil over red, clear coals for twenty minutes, if they are plump and large; less time will do for small birds. Turn them twice.

Send around currant or grape jelly with them, and when dishing put upon each breast a teaspoonful of butter beaten to a cream with lemon-juice and finely chopped parsley.