Recipe: Broiled Chicken, Virginia Style

Select a plump broiler, weighing from one and a half to two pounds. Singe and then split with a sharp knife down the back. Remove the head and feet and then wash and parboil for eight minutes. Now flatten well with a rolling pin. Rub with shortening and broil for ten minutes. Garnish with bacon. Bacon or HAM fat will give the bird a delicious flavor.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss