Take off the shoulder and lay it upon the gridiron with the breast;
cut in two parts, to facilitate its cooking; put a tin sheet on top of
the meat, and a weight upon that; turn the meat around frequently to
prevent its burning; turn over as soon as cooked on one side; renew
the coals occasionally, that all parts may cook alike; when done,
season with butter, pepper and salt--exactly like beefsteak. It takes
some time to broil it well; but when done it will be found to be equal
to broiled chicken, the flavor being more delicate than when cooked
otherwise. Serve with cream sauce, made as follows: Heat a
tablespoonful of butter in a saucepan, add a teaspoonful of flour and
stir until perfectly smooth; then add, slowly stirring in, a cup of
cold milk; let it boil up once, and season to taste with salt and
pepper and a teaspoonful of finely chopped fresh parsley. Serve in a
gravy boat, all hot.