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Classic
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page 77
a little pepper and salt in the bellies of the pigeons, and tie them up neck and
vent. Set yor gridiron high, that they may not burn; and send them up with a
little melted butter in a cup.
You may split them, and broil them with a little pepper and salt;
or you may roast them, and serve them up with a little parsley and butter in a
boat.
To broil Chickens.
Slit them down the back, and season them with pepper and salt, lay them at a
great distance, on a very clear fire. Let the inside lie downward, till they are
above half done; then turn them, and take great care the fleshy side do not
burn; throw over them some fine raspings of bread, and let them be of a fine
brown, but not burn. Let your sauce be good gravy with mushrooms, and garnish
with lemon and the livers broiled, the gizzards cut, slashed, and broiled, with
pepper and salt.--See sauce, No. 16.
To broil Cod, Salmon, Whitings, or Haddock.
Flour them and have a quick, clear fire; set your gridiron high, broil them of a
fine brown, and lay them in a dish. For sauce, take a good melted butter, with
the body of a lobster bruised therein; cut the meat small, put all together into
the melted butter, make it hot, and pour it into the dish, or into basons.
Garnish with horse-radish and lemon.
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