Split a pair of chickens down the back, and beat them flat, Wipe
the inside, season them with pepper and salt, and let them, lie
while you prepare some beaten yolk of egg and grated bread-crumbs.
Wash the outside of the chickens all over with the egg, and then
strew on the bread-crumbs. Have ready a hot gridiron over a bed of
bright coals. Lay the chickens on it with the inside downwards, or
next the fire. Broil them about three quarters of an hour, keeping
them covered with a plate. Just before you take them up, lay some
small pieces of butter on them.
In preparing chickens for broiling, you may parboil them about ten
minutes, to ensure their being sufficiently cooked; as it is
difficult to broil the thick parts thoroughly without burning the
rest.