Plovers Roasted

Singe and draw half a dozen of either golden or grass plovers. With their intestines and some grated fat pork make a dressing seasoned with salt, pepper, parsley and finely chopped shallot fried in butter; fill the insides of the birds, bard them over tying on the pork. Turn the feet and maintain them by passing one through the other; run the under part of the throat on the leg to keep it in this position; thrust a skewer through, fastening it on the spit, and when cooked remove, untruss and dress on top of croutons (No.51), pour over some good gravy into which mix game glaze (No.398); surround with water-cress seasoned with vinegar and salt.