Cassell's dictionary of cookery

Plovers, Roasted. — Pluck a brace of plovers without drawing them, and wipe them well outside with a damp cloth. Truss them with the legs close to the body, and the feet pressing upon the thighs ; bring the head round under the wing. Put them down to a clear fire. Lay in the pan slices of toast, one slice for each bird, first moistening it in good gravy, and baste the plovers liberally. A few minutes before they are done di-edge a little flour over them, and let them be nicely frothed. Spread the trail which has dropped from the birds evenly upon the toast, and serve the birds upon it. A little melted butter may be sent to table in a tureen. Time to roast the birds, about a quarter of an hour. Probable cost, plovers, 2s. 6d. a brace. Sufficient for two persons. Plovers, Stewed. — Pluck and draw a brace of plovers. Mince the trail, and mix with it two ounces of finely-shred beef suet, four roasted chestnuts pounded, the yolks of two hard-boiled eggs, and two artichoke bottoms boiled and minced; mix these ingredients thoroughly, and season rather highly with pepper and salt. Fill the birds with the forcemeat, and truss them as if for roasting. Put them side by side in a stewpan just large enough to hold them, pour over them threequarters of a pint of good brown gravy, and add a glass of port or claret, a table-spoonful of strained lemon-juice, a bunch of parsley, a sprig of thyme, a bay-leaf, three or four mushrooms, or, failing this, a table-spoonful of mushroom ketchup, and a little pepper and salt if required. Cover the saucepan closely, and stew gently for half an hour. Take up the birds, and put them in a hot dish. Strain the gravy, and thicken it with a dessert-spoonful of brown thickening. If this is not at hand, a little may be made by mixing equal proportions of flour and butter, and stirring the paste quickly over a gentle fire for three minutes, then putting it into the sauce, and boiling it until smooth. Pour the gravy round the birds, and garnish the dish with plovers' eggs boiled hard, shelled, cut into quarters, and placed round it. Time to stew, half an hour. Probable cost, plovers, 2s. 6d. per brace. Sufficient for two or three persons. Plum. — The plum is an agreeable and refreshing though not very wholesome fruit. There are several varieties, and these may be cooked in a great many ways, all of which are generally acceptable. This fruit, if eaten when unripe or unsound, is almost sure to bring on diarrhoea. It is not so objectionable when cooked. Plum and Pear Jam without Sugar. — Take half a peck of ripe pears, and another of ripe plums. Peel and stone them. Pour a cupful of good cider into a. preserving-pan with the fruit, and a quarter of an ounce of powdered cloves. Let the mixture boil gently, with incessant stirring, until it is thick and smooth, and be very careful that it does not bum to the bottom of the pan. Pour it into jars, cover with brandied paper and bladder, and store in a cool dry place. Time, about two hours.