text_original: Season with salt and pepper. In preparing boned birds you can use any kind of force meat  a layer of sausage meat, or any kind of chopped cold meat; season it with salt and pepper. Put the birds between the bars of the wire gridiron, and broil them with a very hot fire. The gridiron should be well buttered, so that the birds can not stick. By the time the bird is broiled brown on both sides it will be done.
text_transcription: SEASON WITH SALT AND PEPPER IN PREPARING BONED BIRDS YOU CAN USE ANY KIND OF FORCEMEAT A LAYER OF SAUSAGE MEAT OR ANY KIND OF CHOPPED COLD MEAT SEASON IT WITH SALT AND PEPPER PUT THE BIRDS BETWEEN THE BARS OF THE WIRE GRIDAN AND BROIL THEM WITH A VERY HOT FIRE THE GRIDAN SHOULD BE WELL BUTTERED SO THAT THE BIRDS CANNOT STICK BY THE TIME THE BIRD IS BROILED BROWN ON BOTH SIDES IT WILL BE DONE
phonemes: sˈiːzən wɪð sˈɔlt ænd pˈɛpɚ. ɪn pɹɪpˈɛɹɪŋ bˈoʊnd bˈɜːdz juː kæn jˈuːz ˌɛni kˈaɪnd ʌv fˈɔːɹs mˈiːt ɐ lˈeɪɚɹ ʌv sˈɔːsɪdʒ mˈiːt, ɔːɹ ˌɛni kˈaɪnd ʌv tʃˈɑːpt kˈoʊld mˈiːt; sˈiːzən ɪt wɪð sˈɔlt ænd pˈɛpɚ. pˌʊt ðə bˈɜːdz bᵻtwˌiːn ðə bˈɑːɹz ʌvðə wˈaɪɚ ɡɹˈɪdaɪɚn, ænd bɹˈɔɪl ðˌɛm wɪð ɐ vˈɛɹi hˈɑːt fˈaɪɚ. ðə ɡɹˈɪdaɪɚn ʃˌʊd biː wˈɛl bˈʌɾɚd, sˌoʊ ðætðə bˈɜːdz kæn nˌɑːt stˈɪk. baɪ ðə tˈaɪm ðə bˈɜːd ɪz bɹˈɔɪld bɹˈaʊn ˌɔn bˈoʊθ sˈaɪdz ɪt wɪl biː dˈʌn.