Plovers, Roasted

Ingredients

• a brace of plovers
• slices of toast
• a little melted butter

Method

1. 1

   Pluck the plovers without drawing them, wipe them with a damp cloth, and truss them.

2. 2

   Roast over a clear fire with toast slices in the pan, basting liberally.

3. 3

   A few minutes before done, dust with flour and serve on the toast with gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1242. The excerpt below is the record exactly as published.

Plovers, Roasted. — Pluck a brace of plovers without drawing them, and wipe them well outside with a damp cloth. Truss them with the legs close to the body, and the feet pressing upon the thighs ; bring the head round under the wing. Put them down to a clear fire. Lay in the pan slices of toast, one slice for each bird, first moistening it in good gravy, and baste the plovers liberally. A few minutes before they are done di-edge a little flour over them, and let them be nicely frothed. Spread the trail which has dropped from the birds evenly upon the toast, and serve the birds upon it. A little melted butter

Cook this with the app: pantry check, scaling, and the assistant.