Recipe: Fried Plover with English Truffles

Truss three plover for roasting, lay them breast downwards in a stewpan with plenty of butter, enough to entirely cover the breasts. Put in nine or ten well-washed raw truffles pared very thin and cut into slices about the size of a florin. Add a bayleaf, pepper and salt. Stir over a brisk fire for ten minutes, then pour in a pint of stock mixed with a spoonful of flour and a glass of sherry. Simmer by side of fire for twenty minutes, skimming carefully. Dish up the birds, and then boil the Sauce till it is thick and smooth, add the strained juice of a lemon, a lump of sugar, and a few drops of some XL colouring, and pour over the birds.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)

Recipe: Golden Plover

Trim, truss, leaving the inside in, cover with fat bacon, and roast or bake for twenty minutes. Put a piece of well-buttered toast one-third of an inch thick to catch the trails. Dress grey plovers exactly the same.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)

Recipe: Grey Plovers Cooked in Brandy

After trussing the plovers, flatten them and warm them in a stewpan with a little melted bacon fat, a bouquet garni, two onions, three mushrooms, and two or three truffles (the latter may be left out). As soon as they begin to colour, add half a pint of 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.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)