Broiled Plovers
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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 Kirmess cook book (1907), page 82. The excerpt below is the record exactly as published.
BROILED PLOVERS. Oscar, Waldorf-Astoria. Secure six 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 tablespoon 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'h6tel butter
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