Choose a tender chicken, and cut out the breast; season it, rub a little
butter around it, and throw it on a fire of live coals which is not too
hot. Watch it constantly, turning it around to cook evenly on all sides.
If skillfully done, the surface will be very little charred, and the
inside meat will be more tender and juicy than if cooked in any other
way. Cut off such parts as may be much crisped. Season with butter,
pepper, and salt. Form the breast into a cutlet, with the leg, as
described on page 175. Rub it with butter, and broil it carefully on the
gridiron. Garnish it with rice steamed with rich milk. It is especially
nice with tomato-sauce.