Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Split down the back, dry well with a cloth, place on the broiler over a clean fire turning frequently. Allow them to cook slowly. It requires a little more than 30 minutes to cook nice and brown. When done place on a hot plate, season with salt and pepper. Lay bits of butter on the birds. Each bird should then be placed on buttered toast and served with tart jelly and bread sauce.