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Have four two and one-half pound broilers dressed and split for broiling. Place them in a well-greased pan, skin side down, sprinkle with salt and pepper and place small pieces of putter over them. Put into a hot oven and bake one-half hour or more. Remove to a well-greased broiler and broil over a clear fire to finish. When done, place on a platter, brush over with Maître d'Hôtel butter and serve. A garnish of cress adds to the attractiveness of the dish. Time in oven, 30 minutes. Temperature, 450°. Servings, 8
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