Recipes > Meat > Grey Plovers Cooked in Brandy

Grey Plovers Cooked in Brandy


  • plovers
  • bacon fat
  • 1 bouquet garni
  • 2 onions
  • 3 mushrooms
  • 2 or 3 truffles
  • 1/2 pint of brandy
  • gravy
  • juice of a lemon


After trussing the plovers, flatten them and warm them in a stewpan with a little melted bacon fat, the bouquet garni, onions, mushrooms, and truffles (the latter may be left out). As soon as they begin to colour, add the brandy and toss over a quick fire till the brandy is in flames; as soon as the flames go out, moisten with gravy and simmer over a slow fire. When the birds are done, skim off all grease, add the juice of a lemon, and serve hot.


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Dressed Game and Poultry la Mode (1888).

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