Braised Plovers

Line a braisingpan with sliced bacon and beef cut about half an inch thick, put in a couple of carrots, two small onions, a bunch of thyme and bay leaves, together with some mixed herbs, pepper and salt, and a little grated nutmeg and mixed spice; then put in the birds, fasten on the lid tightly, solder the edges of the pan to prevent air from getting inside, and cover the lid with live embers, simmer until done, or nearly so, when the heat should be somewhat lessened until quite cooked, then place on a hot dish and stand them near the fire. Skim off all the fat from the liquor and pass it through a fine hair-sieve over the birds, squeeze the juice of a lemon over, and garnish with egg croquettes and watercress.

Broiled Plovers

Secure six fine fat plovers, pick, singe, draw and wipe them well, pick out the eyes, and split them through the back without separating the parts, and place them upon a dish. Season with a pinch of salt and half as much pepper, and add a tablespoonful of oil. Rub in the seasoning thoroughly, and place the birds on a broiler to cook for four minutes on either side; then dress them on a hot dish with six pieces of toast, spread over a gill of maitre d'hotel butter, decorating with a little watercress, and serve.

Fried Plovers With Truffles

Place four plovers in a saucepan after cleaning, drawing and trussing them, and add five ounces of butter, a couple of cloves, and a few raw truffles cut into slices, with salt and pepper to taste. Place the pan over a brisk fire and cook for about ten minutes or so, then add two tablespoonfuls of flour and a wineglassful of white wine to a half pint of the stock; pour it into a saucepan, place it over a fire and cook gently for twenty minutes, stirring frequently. When done, arrange the birds on a dish, add the juice of one lemon to the stock, boil again for a few minutes, and pour it over the plovers, and they are ready for serving.

Roasted Plovers

Pluck and singe the desired number of birds, take out the gizzards, but leaving the remainder of the entrails inside. Tie a thin slice of fat bacon over the breast of each bird, and range them in a hot oven to roast. Place in a drippingpan some slices of toast and baste them continually with butter; just preparatory to removing the birds from the fire, take off the rashers of bacon and dust them with salt; when the birds are done, place the toasts on a .hot dish, with a bird on each, decorate with quartered lemons, and serve with a sauceboat of white sauce.

(2.) Pick, singe, draw and wipe six tender and fat plovers, pick out the eyes, and truss the legs together, and skewer the head under one leg; then lay a thin slice of larding pork on each bird, tie them securely, and put in a roastingpan, seasoning with a little salt, spread over a very little butter, and put them on a spit, roasting for ten minutes, Then take them from the fire, and arrange six small canapes for game on a hot dish, dress the plovers on them, garnish with a little watercress, and serve.