Broiled Plover with Butter
From The Swedish, French, American cook book, 1918
Serves 1
A simple yet elegant dish.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 360. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.