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Braised Plovers

Line a braisingpan with sliced bacon and beef cut about half an inch thick, put in a couple of carrots, two small onions, a bunch of thyme and bay leaves, together with some mixed herbs, pepper and salt, and a little grated nutmeg and mixed spice; then put in the birds, fasten on the lid tightly, solder the edges of the pan to prevent air from getting inside, and cover the lid with live embers, simmer until done, or nearly so, when the heat should be somewhat lessened until quite cooked, then place on a hot dish and stand them near the fire. Skim off all the fat from the liquor and pass it through a fine hair-sieve over the birds, squeeze the juice of a lemon over, and garnish with egg croquettes and watercress.