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Plovers, Roasted

Pluck a brace of plovers without drawing them, and wipe them well outside with a damp cloth. Truss them with the legs close to the body, and the feet pressing upon the thighs; bring the head round under the wing. Put them down to a clear fire. Lay in the pan slices of toast, one slice for each bird, first moistening it in good gravy, and baste the plovers liberally. A few minutes before they are done dredge a little flour over them, and let them be nicely frothed. Spread the trail which has dropped from the birds evenly upon the toast, and serve the birds upon it. A little melted butter may be sent to table in a tureen. Time to roast the birds, fifteen to twenty minutes. Probable cost, plovers, 2s. 6d. a brace. Sufficient for two persons. (See also PLOVER, GOLDEN, ROASTED.)