the fire is not good
enough for roasting.

Pick and truss it the same as for boiling, cut it open down the back,
wipe the inside clean with a cloth, season it with a little pepper and
salt, have a clear fire, and set the gridiron at a good distance over
it, lay the chicken on with the inside towards the fire (you may egg it
and strew some grated bread over it), and broil it till it is a fine
brown: take care the fleshy side is not burned. Lay it on a hot dish;
pickled mushrooms, or mushroom sauce (No. 305), thrown over it, or
parsley and butter (No. 261), or melted butter flavoured with mushroom
catchup (No. 307).

Garnish it with slices of lemon; and the liver and gizzard slit and
notched, seasoned with pepper and salt, and broiled nicely brown, with
some slices of lemon. For grill sauce, see No. 355.

N.B. "It was a great mode, and taken up by the court party in Oliver
Cromwell's time, to roast half capons, pretending they had a more
exquisite taste and nutriment than when dressed whole." See JOAN
CROMWELL'S _Kitchen_, London, 1664, page 39.

_Pigeons_,--(No. 98.)

To be worth the trouble of picking, must be well grown, and well fed.

Clean them well, and pepper and salt them; broil them over a clear, slow
fire; turn them often, and put a little butter on them: when they are
done, pour over them, either stewed (No. 305) or pickled mushrooms, or
catchup and melted butter (No. 307, or No. 348 or 355).

Garnish with fried bread-crumbs or sippets (No. 319): or, when the
pigeons are trussed as for boiling, flat them with a cleaver, taking
care not to break the skin of the backs or breasts. Season them with
pepper and salt, a little bit of butter, and a tea-spoonful of water,
and tie them close at both ends; so that when they are brought to table,
they bring their sauce with them. Egg and dredge them well with grated
bread (mixed with spice and sweet herbs, if you please); then lay them
on the gridiron, and turn them frequently: if your fire is not very
clear, lay them on a sheet of paper well buttered, to keep them from
getting smoked. They are much better broiled whole.

The same sauce as in the preceding receipt, or No. 343 or 348.

VEAL CUTLETS (No. 521 and No. 90). PORK CHOPS (No. 93).

FOOTNOTES:

[151-*] The season for these is from the 29th of _September_ to the 25th
of _March_; to ensure their being tender when out of season, STEW THEM
as in receipt No. 500.

TO WARM UP COLD RUMP-STEAKS.

Lay