Recipes > Meat > Roasted Plovers

Roasted Plovers


Scald and pick your plovers, but do not draw them. Lard them, and lay slices of toasted bread in the dripping-pan to receive what falls from the birds while roasting. Serve them up with the toast under them.

Woodcocks and snipes are roasted in the same manner.


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Domestic French Cookery (1836).

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