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Broiled Plovers

Secure six fine fat plovers, pick, singe, draw and wipe them well, pick out the eyes, and split them through the back without separating the parts, and place them upon a dish. Season with a pinch of salt and half as much pepper, and add a tablespoonful of oil. Rub in the seasoning thoroughly, and place the birds on a broiler to cook for four minutes on either side; then dress them on a hot dish with six pieces of toast, spread over a gill of maitre d'hotel butter, decorating with a little watercress, and serve.