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Capilotade of Plovers
From The thorough good cook, 1895
Serves 1
This dish must be highly seasoned.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 151. The excerpt below is the record exactly as published.
Capilotade of Plovers. If you have any roasted plovers left, and are short of an entree, cut them in halves and pare them ; flay them, put them into a stew-pan with two spoonfuls of Italian sauce, a glass of white wine, a little salt
Cook this with the app: pantry check, scaling, and the assistant.