Broiled Chicken with Bacon

Seasoned chickens served with toast, maitre d'hotel butter and boiled bacon.

Singe two chickens, draw and wipe them; cut off their heads and then split them lengthwise without separating. Place them on a dish, season with salt, pepper and one tablespoonful of sweet oil, turn them well in the seasoning and broil for nine minutes on each side. Prepare six small toasts on a hot dish, arrange the chickens over, spread half a gill of maitre d'hotel butter on top and add six thin slices of boiled bacon.