471. Broiled Fowl, with Sauce.—Have a fowl ready plucked and drawn, open the back from one end to the other with a sharp knife, having previously cut the feet off at the second joint, make an incision in the skin, and pass the bone through to fix it internally; lay the fowl on the table, breast down, beat it as flat as possible with a chopper, take out the breast-bone, and also the rough part of the interior of the back, especially if a large or old fowl; after you have it in a nice shape, season all over with a teaspoonful of salt and half one of pepper, put it on a gridiron, over a slow fire, turning it every five minutes until done; if a young one, twenty-five minutes ought to do it well; but by trying with the finger on the thick part, it will easily be known by even an inexperienced hand, if firm under the finger, it is done, or by pressing the wing, and if tender, it is also done; put on dish, and pour over a brown mushroom sauce, or the following: put two spoonfuls of Chili vinegar, two of Harvey’s sauce, two of catsup, one of chopped eschalot, ten of plain melted butter, put in a stewpan and boil for twenty minutes; skim and serve under or over.