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They are generally split open at the back and broiled, rubbing them with
butter; yet as all but the breast is generally tough, it is better to
fillet the chicken, or cut out the breast. The remainder of the chicken
is cut into joints and parboiled. These pieces are then _broiled_ with
the breasts (which, please remember, are not parboiled) after rubbing
butter over them all. As soon as they are all broiled, sprinkle pepper
and salt, and put a little lump of butter, on top of each piece, which
then place for a few moments in the oven to soak the butter. Serve with
currant-jelly. For fine entertainments the breasts alone are served.
Each breast is cut into two pieces, so that one chicken is sufficient
for four persons. If the dish is intended for breakfast, serve each
piece of breast on a small square piece of fried mush (see receipt, page
73). If for dinner, serve each piece on a square of hot buttered toast,
with a little currant-jelly on top of each piece of chicken. Garnish the
plate with any kind of leaves, or with water-cresses. At a breakfast
party I once saw this dish surrounded with Saratoga potatoes. The white
potatoes, dark meat, and red jelly formed a pretty contrast.