Plovers, Stewed

Ingredients

• a brace of plovers
• two ounces of finely-shred beef suet
• four roasted chestnuts
• the yolks of two hard-boiled eggs
• two artichoke bottoms
• three-quarters of a pint of good brown gravy
• a glass of port or claret
• a table-spoonful of strained lemon-juice
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• three or four mushrooms

Method

1. 1

   Pluck and draw the plovers, mince the trail, and mix with suet, chestnuts, egg yolks, and artichokes.

2. 2

   Season and fill the birds, place in a stewpan, cover with gravy and wine, add lemon juice, herbs, and mushrooms.

3. 3

   Stew gently for half an hour, then strain and thicken the gravy before serving.

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, Stewed. — Pluck and draw a brace of plovers. Mince the trail, and mix with it two ounces of finely-shred beef suet, four roasted chestnuts pounded, the yolks of two hard-boiled eggs, and two artichoke bottoms boiled and minced; mix these ingredients thoroughly, and season rather highly with pepper and salt. Fill the birds with the force- meat, and truss them as if for roasting. Put them side by side in a stewpan just large enough to hold them, pour over them three- quarters of a pint of good brown gravy, and add a glass of port or claret, a table-spoonful of strained lemon-j nice, a bunch of parsley, a sprig of thyme, a bay-leaf, three or four mushrooms

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