Cassell's dictionary of cookery

Plovers, Choosing of. — Choose those birds which feel hard at the vent, which shows they are fat. In other respects plovers should be selected by the same marks as other fowls. When stale, the feet are dry. Plovers will keep a long time. In consequence of a peculiarity in the flavour of the plover, the bird is not universally liked ; by some, however, it is a favourite. The grey plover is superior, as game, to the green. Plovers' Eggs.— Plovers' eggs are esteemed a great delicacy. They are usually boiled hard, and sent to table either hot or cold. If hot they should be placed on a napkin ; if cold in a moss-lined basket. They are frequently shelled, and served with good white sauce or brown gravy poured over them ; or used as a garnish for salads. Half a dozen plovers' eggs neatly arranged in a moss basket form a very pretty addition to the breakfast-table. One of the little baskets in which fruit is sold by the greengrocers may be utilised for the purpose. It should have a twist of wire fastened into it for a handle, then be brushed over with gum, and both handle and basket entirely covered with green. If no other moss is at hand, packets may be bought at the greengrocer's for a trifling sum. Time to boil the eggs, ten minutes. Probable cost, ■uncertain. Sufficient — allow one or two for each person. Plovers' Eggs {see also Eggs, Plovers'). Plovers Fried with English Truffles. — Pluck foiu: plovers, and truss them as if for roasting. Lay them breast downwards in a stewpan, with four ounces of fresh butter and seven or eight raw trufiles which have been washed perfectly clean, wiped, pared very thin, and cut into slices about the size of a penny. Add two cloves, a bay-leaf, and a little salt and pepper. Stir the whole gently over a sharp fire for ten minutes, then pour in a pint of stock which has been smoothly mixed with a dessert- PLO ( 585 ) spoonful of flour, and a glass of sherry. Simmer gently by the side of the fire for twenty minutes, .and skim the liquid carefully. Place the birds on a hot dish. Boil the sauce quickly till it is thick and smooth, flavour with the strained juice of a lemon, add a small lump of sugar and half a tea-spoonful of browning, and pour it hot over the birds ; serve immediately. Time, half an hour. Probable cost, plovers, 2s. 6d. per brace. Sufiicient for five or six people. Plovers, Pie of. — Pluck, draw, and skin three plovers, and truss them as for roasting. Lay half a pound of rump steak cut into convenient-sized pieces at the bottom of a moderate-sized pie-dish, and season these rather highly with pepper and salt. Lay the birds upon them, and beside each bird place the yolk of a hard-boiled egg. Clean a dozen moderate-sized mushrooms, cut the stalks ofl", and lay them at the top of the pie. Pour in half a pint of good brown gravy. Line the edges of the dish with puif-paste, cover it with the same, ornament prettily, make a hole in the top, and bake in a moderate oven. Time to bake, about an hour. Probable cost, -is. 6d. Sufficient for five or six persons.