Recipe: Broiled Chicken

Singe and split a young CHICKEN down the back. Break the joints, clean and wipe with a wet cloth, sprinkle with pepper and salt, rub well with butter or dripping, place in a double grid-iron and broil 20 minutes over a clear fire. The CHICKEN may be covered with fine bread crumbs or dredged with flour, allowing a plentiful supply of butter or dripping, and baked in a hot oven 1/2 hour.

The Fun of Cooking, by Caroline French Benton (Year 1915)