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Plovers, Fried, with Truffles

Pluck four plovers, and truss them as if for coasting. Lay them breast downwards in a stewpan, with four ounces of fresh butter and seven or eight raw truffles 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-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. Sufficient for five or six people.