Use none but undeniably young chickens for broiling. Clean well and split down the back. Lay for an hour in a marinade of salad oil and lemon juice, if there is any doubt on this point.
If certain of your subject, wash over with butter and lay upon a greased and heated gridiron, breast uppermost. The fire should be red and strong. Broil about ten minutes to the pound, lifting when it begins to drip and turning four times to insure thorough cooking. When dished it should be sprinkled with pepper and salt and well buttered.
SOME WAYS OF COOKING COLD CHICKEN
Chicken fritters
Cook a heaping tablespoonful of flour in one tablespoonful of hot butter and one cup of chicken stock, added gradually. Season with celery salt and pepper and pour half of this sauce into a small, shallow, buttered pan. Chop one cupful of cold chicken quite fine, season and spread it evenly over the top of the sauce after it has thickened. Cover with the remainder of the sauce, place on ice, and when very cold and hard cut into rounds or squares. Dip them quickly into batter and fry in deep, hot cottolene or other fat, or in clarified chicken dripping.
These should be prepared over night. The fritters will keep their shape if left a long time before the paste is cut up.
Chicken omelet
Beat four eggs very light, season with salt and pour into a greased frying-pan. Have ready a cupful of minced chicken (heated) and a pint of hot white sauce in which a tablespoonful of minced parsley has been stirred. When the omelet is “set” and ready to be removed from the pan, sprinkle over it the minced chicken, fold it over and transfer to a hot platter. Pour the white sauce about the omelet.
Chicken mince on the half-shell
Cut fine sweet peppers in half lengthwise; remove core and seeds, taking care not to touch the sides of the peppers, and soak for an hour in cold water slightly salted.