Roast Plovers

Pluviers rôtis


Truss these birds without drawing them, as for woodcock; roast them for twelve to fifteen minutes, with toast under them, as in recipe for woodcock, and serve with sauce as given for teal (see recipe ‘Roast Teal’) in a sauceboat, or good melted butter made acid with lemon juice, and garnish with watercress or watercress salad and quarters of lemons.