Broiled Woodhens

Draw the birds, and truss them with their legs tucked into the body; singe, and split them into halves lengthwise, beat each piece lightly, season and brush them over with clarified butter, and coat them with breadcrumbs. Grease a gridiron, heat it, put the pieces of birds on it, and broil over a clear but moderate fire; turn to brown both sides. When done arrange them on a hot dish, garnish them with parsley, and serve with a sauceboatful of cold tartar sauce.

Woodhens, Russian Style

Singe and truss the birds as for roasting, season with salt and pepper, put them into a stewpan with a lump of butter, and fry them over a moderate fire till nicely browned. Pour a small quantity of cream over the birds, and finish cooking them, basting frequently with it. When cooked, drain the birds, and arrange them on a dish that will bear the heat of the oven. Mix about one breakfast cupful of bechamel sauce with the cooking sauce of the birds, and boil it till reduced to a thick consistency. Pour the sauce over the birds, cover them thickly with breadcrumbs and place the dish in the oven. When the breadcrumbs are browned, remove from the oven, garnish with watercress and slices of lemon, and serve.