Broiled Chickens or Quails

Ingredients

• a pint of water until tender
• a cup of sweet cream
• pepper
• salt

Directions

1. Mrs. A. S. Chapman. Cut chicken open on the back, lay on the meat board and pound until it will lie flat, lay on gridiron, and place over a bed of coals, broil until a nice brown, but do not burn. It will take twenty or thirty min- utes to cook thoroughly, and it will cook much bet-

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3. .ter to cover with a pie-tin held down with a weight so that all parts of the chicken may lie closely to the gridiron. While the chicken is broiling, put the liver, gizzard and heart in a stew pan and boil in a pint of water until tender, chop fine and add flour, butter, pepper, salt, and if you have it, a cup of sweet cream, to the water in which they were boiled ; when the chicken is done, dip it in this gravy while hot, lay it back on the gridiron a minute, then put it in the gravy arid let it boil for a half minute and send to the table hot. Cook quails in the same way.

Nutrition, whole recipe (rough)

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.