Plovers, Broiled
From The table, 1889
Serves 6
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 222. The excerpt below is the record exactly as published.
Plovers Broiled. — Pick, singe, draw, and wipe six fine, fat plovers; pick out the eyes, split them through the back without separat- ing the parts, and place them on a dish. Season with one pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well, and put them on a broiler to cook for four minutes on each side. Dress them on a hot dish with six pieces of toast, spread a gill of maitre d'hotel butter (No. 145) over, decorate with a little watercress, and serve. 867. Salmi of Plover a la Maison d'Or.— Proceed exactly the same as for salmi of woodcock (No. 873), adding, on the serving-dish, six heart- shaped bread croutons (No. 133), covered with pate-de-foie-gras. 868. English Snipe, Boasted. — Procure six fine English snipe; pick, singe, draw, and wipe them (reserve the hearts and livers for further use); pick out the eyes, remove the skin from the heads, truss the legs, skewer them with the bills; tie a thin slice of larding pork around each bird, and put them in a roasting-pan, sprinkling a pinch of salt
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