Broiled Fowls is a traditional British recipe, based on Alexis Soyer's recipe of 1854, for a classic dish of a fowl that's spatchcocked open and barbecued or grilled to cook. The full recipe is presented here and I hope you enjoy this classic British version of: Broiled Fowls.
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This is a traditional British recipe redacted from Alexis Soyer's 1854 volume A Shilling Cookery for the People, the first Victorian cookbook for the common man.
Original Recipe
135. Broiled Fowls, Pigeons, &c.—These, if whole, should be cut in down the back, after being drawn and well skewered to keep them so, or beaten fiat with the chopper. Season well with pepper and salt; well grease a double gridiron, and place them a sufficient distance from a moderate fire; turn often. A fowl, if small, will take from twenty-five to thirty minutes; if large, three quarters of an hour; pigeons about ten minutes. Serve either plain, or with any sauce that is liked. They may be egged and bread crumbed.
Modern Redaction
Ingredients
4 poussin (Cornish hens) or partridges or pheasant (or any other small to medium-sized birds)
salt and freshly-ground black pepper, to taste
oil for brushing
wooden skewers
Method:
Wash, clean and prepare the birds. Take a pair of kitchen shears and cut them open along the breast-bones. Open the birds flat and spread them open with wooden skewers passed through the thighs and the breasts.
Brush the birds with a little oil and season liberally with salt and black pepper. Heat your barbecue (or grill). When hot, add the birds and cook for between 20 and 30 minutes (if small) and for about 40 minutes is larger, turning frequently.
Ensure the birds are done through by piercing them with a fork in the thickest part of the thigh before serving. If the juices run clear, they are done.
