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Classic
Cook Books
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page 36
putting gravy sauce in the dish, and bread sauce in a bason.--See sauce, No. 27.
To roast Plovers.
Green Plovers are roasted as you do wood-cocks: lay them upon a toast, and put
good gravy sauce in the dish.
Grey plovers are toasted, or stewed, thus: Make a force-meat of artichoke
bottoms cut small, seasoned with pepper, salt, and nutmeg: Stuff the bellies,
and put the birds into a saucepan, with a good gravy just to cover them, a glass
of white wine, and a blade of mace; cover them close, and stew them softly till
they are tender; then take up your plovers into the dish; put in a piece of
butter rolled in flour, to thicken your sauce; let it boil till smooth; squeeze
in a little lemon; scum it clean, and pour it over the birds. Garnish with
orange.
To roast Larks.
Truss your larks with the legs across, and put a sage leaf over the breast; put
them upon a long fine skewer, and between every lark a little piece of thin
bacon: then tie the skewer to a spit, and roast them at a quick clear fire;
baste them with butter, and strew over them some crumbs of bread, mixed with
flour; fry some bread crumbs of a nice brown, in a bit of butter; lay your larks
round in your dish, the bread crumbs in the middle, with sliced orange for
garnish. Send good gravy in a boat.
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