A Fowl or Rabbit, &c.—(No. 97.)
We can only recommend this method of dressing when the fire is not good enough for roasting.
Pick and truss it the same as for boiling, cut it open down the back, wipe the inside clean with a cloth, season it with a little pepper and salt, have a clear fire, and set the gridiron at a good distance over it, lay the chicken on with the inside towards the fire (you may egg it and strew some grated bread over it), and broil it till it is a fine brown: take care the fleshy side is not burned. Lay it on a hot dish; pickled mushrooms, or mushroom sauce ([No. 305]), thrown over it, or parsley and butter ([No. 261]), or melted butter flavoured with mushroom catchup ([No. 307]).
Garnish it with slices of lemon; and the liver and gizzard slit and notched, seasoned with pepper and salt, and broiled nicely brown, with some slices of lemon. For grill sauce, see [No. 355].
N.B. “It was a great mode, and taken up by the court party in Oliver Cromwell’s time, to roast half capons, pretending they had a more exquisite taste and nutriment than when dressed whole.” See Joan Cromwell’s Kitchen, London, 1664, page 39.
Pigeons,—(No. 98.)
To be worth the trouble of picking, must be well grown, and well fed.
Clean them well, and pepper and salt them; broil them over a clear, slow fire; turn them often, and put a little butter on them: when they are done, pour over them, either stewed ([No. 305]) or pickled mushrooms, or catchup and melted butter ([No. 307], or [No. 348] or [355]).
Garnish with fried bread-crumbs or sippets ([No. 319]): or, when the pigeons are trussed as for boiling, flat them with a cleaver, taking care not to break the skin of the backs or breasts. Season them with pepper and salt, a little bit of butter, and a tea-spoonful of water, and tie them close at both ends; so that when they are brought to table, they bring their sauce with them. Egg and dredge them well with grated bread (mixed with spice and sweet herbs, if you please); then lay them on the gridiron, and turn them frequently: if your fire is not very clear, lay them on a sheet of paper well buttered, to keep them from getting smoked. They are much better broiled whole.
The same sauce as in the preceding receipt, or [No. 343] or [348].