Broil the usual way and when thoroughly done take it up in a square tin or dripping-pan, butter it well, season with pepper and salt and set it in the oven for a few minutes. Lay slices of moistened buttered toast on a platter; take the CHICKEN up over it, add to the gravy in the pan part of a cupful of cream, if you have it; if not, use milk. Thicken with a little flour and pour over the CHICKEN.
This is considered most excellent.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)