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Plover

Though several kinds of plover are known to naturalists, two species only are recognised in cookery--the golden plover and the grey plover. The golden plover is the commoner, and the grey plover the larger of the two, though both are smaller than a woodcock. They are pleasantly flavoured birds, and are best when roasted like woodcock without being drawn. In favourable weather they will keep good some time, and are better for being kept. They are at their best from September to January. The eggs of the plover are highly esteemed.