vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Fried Plover
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 63. The excerpt below is the record exactly as published.
Fried Plover. You skin the plover and reserve only the breast and legs. Roll in flour. Place in frying-pan with hot butter, and turn and fry until a nice brown on both sides. Remove to hot platter. Season with butter, salt and pepper, and make brown gravy by adding flour and more butter
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