No. 974. Plovers
Are good when well kept, and excellent as a roast, truss, but do not draw them, and put six on a skewer, set some toast underneath to catch the trail which may escape from them whilst roasting, about ten minutes is sufficient; cut the toast in diamond shapes, place them in your dish with the plovers over, and gravy separate in a boat, they may also be served barded with the vine-leaf as for pigeons or quails, but the bacon must be very thin, and when roasted quite crisp, black plovers are dressed in the same way, but the golden ones are the most delicate.
No. 975. Of the Woodcock.
These birds are one of the greatest luxuries, they must not be too fresh or too stale when dressed; they are fit for cooking when they look black between the legs and the feathers become rather loose; pluck and truss them with the legs twisted at the knuckles and the feet pressing upon the thighs; bring the pinion of the wing to the thigh, you have previously skinned the head and neck, bring the beak round under the wing, which pass through the pinions of the wings and thighs, place about four upon a skewer, tie them upon a spit and roast them from ten to fifteen minutes before a sharp fire with a piece of toasted bread beneath to catch the trail that falls from them; when done cut the toast in diamond shapes, each piece large enough to stand a bird upon, dress them slantwise on your dish with gravy sufficient to lightly moisten the toast, and some separate in a boat; they may also be barded with a piece of bacon tied over the breast not too thick, but they will require rather longer to roast. The beak may be made to form the skewer.
No. 976. Woodcocks à la Stäel.
Truss as before, put them down to roast, when down two minutes rub butter over, and shake flour gently but continually over them till done, it will give them quite a new appearance, and are by many preferred to plain roasted; serve them on a toast as before.
No. 977. Woodcocks à la fumée de Gibier.
Roast as before and serve with a sauce fumée de gibier (No. 60), which you have finished with a pat of butter. Although I recommend that this delicate bird should be served plain roasted, yet it may be served with advantage as above directed.
No. 978. Woodcocks à la Piedmontaise.
Roast as before then cut four large truffles in slices, fry them a few minutes in oil, then pour off the oil, add ten tablespoonfuls of sauce fumée de gibier and a little sugar, boil altogether two minutes, dress the birds on toast, sauce over and serve.