This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The best plovers are the golden plovers. They were the first birds that were eaten without being drawn, and they are still dressed in this way.
Broiled plovers are very good as a supper dish. They should be simply broiled as they are, kept well buttered while cooking, and, when ready, served on slices of fried bread.
Plovers should never be drawn, but wrapped up in slices of bacon and roasted. Lay some pieces of toast in the dripping-pan, and serve the plovers on them.
Plover - Pluvier.
Boned plovers with raw game forcemeat packed in a jar with seasonings, wine and essence made from the bones, cooked in the oven. Served cold.