The Swedish, French, American cook book

Pick, singe, and clean the birds well; leaving the heads on; stick the bills in the breast, tie up plump, put in a roasting pan with a slice of fat bacon on top of each bird, with sherry, onions, carrots, pepper, and salt. Roast from fifteen to twenty minutes — basting frequently. When done, glaze with a brown glaze. Arrange on a platter — heads in and legs out — with a bunch of watercress in the centre; garnish around with roses of radishes and a brown game sauce (made from the pan the birds roasted in). Serve with any kind of salad for luncheon or dinner. Boned Stuffed Plovers with Chicken, a la Lincoln Pluviers desosses et farcis de Poulet, a la Lincoln Pick, singe, and clean the birds well; remove the insides, the breast bone, part of the second joint bone, leaving the leg bone in; stuff with one tablespoon chicken mousse; tie the legs together and with the string around the wings close to the body; put in a pan — a slice of bacon on each, cut side down and breasts up, close together — with sherry, pepper, and salt; cook in oven from twelve to fifteen minutes. When done, glaze with a brown glaze. Arrange on a hot platter with watercress in the centre and a brown game sauce around (made from the pan the birds cooked in). Serve with the salad for luncheon or dinner. Plovers ( Pluviers ) a la Jardiniere Pick, singe, and clean the birds well; cut in halves, leaving one whole for decoration, remove the insides; stuff each piece with chicken forcemeat — turn the stuffed side down, forming it in the shape of a leg. Put cutlets and bird on a buttered pan with sherry, pepper, and salt; put in oven and cook from twelve to fifteen minutes — well covered. When done, glaze with a brown glaze, decorate with white cream sauce (a strip all around), and arrange on a foun¬ dation of chicken mousse; put the decorated bird on a crouton of bread; in the centre garnish with watercress; pour a game sauce made from the pan around on the platter. Serve with the salad for luncheon or dinner. If served with mushroom sauce as an entree, it is then called Pluviers aux Champignons. Broiled Plover with Butter ( Pluviers grilles au Beurre ) Pick, singe, and clean the birds well; cut the heads off, remove the insides, rub the birds over with some melted butter, pepper, and salt; put on a broiler and broil for about eight minutes — four min¬ utes on each side. When done, prepare some buttered toast — one piece for each person; put one bird on top of each, pour over some melted butter and chopped parsley; garnish with watercress in the centre. Serve with broiled curled bacon around, with the salad, for luncheon or dinner. VENISON (VENAISON) Roast Venison ( Venaison rotie ) a la Corinthienne Take a fillet of venison; cut from the leg a piece large enough for a roast — five, six, or seven pounds; lard closely with fat bacon or pork; put in an iron pot with butter, pepper, and salt; brown the venison around in a pan over a hot stove (turning it, take care not to let it burn). When done, put in a pan a tablespoon flour, some broth or consomme if at hand, make a simmery gravy,