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To roast Snipes or Woodcocks.—To dress Plovers.
hour will do a small one, and three quarters ot an hour a
large one. Let the sauce be celery stewed and thicken-
ed with cream, and a little piece of butter rolled in flour ;
take up the pheasant, and pour the sauce over. Gar-
rnish with lemon. Observe to stew celery so, that the
liquor will not be all wasted away before you put the
cream in ; if it wants salt, put in some to your palate.
To roast Snipes or Woodcocks. Spit them on a small
bird-spit, flour and baste them with a piece of butter,
have ready a slice of bread toasted brown, lay it in a
dish, and set it under the snipes for the trail to drop on ;
when they are enough, take them up, and lay them on a
toast; have ready for two snipes a quarter of a pint of
good gravy and butter; pour it in the dish, and set it
over a chafing-dish two or three minutes. Garnish with
lemon, and send to table. *
To dress I ■‘Lovers. To two plovers take two artichoke
bottoms boiled, chesnuts roasted and blanched, some
skirrets boiled, cut all very small, mix it with some mar-
row or beef suet, the yolks of two hard eggs, chop all to-
gether ; season with pepper, salt, nutmeg, and a little
sweet herbs ; fill the bodies of the plovers, lay them in a
saucepan, put to them a pint of gravy, a glass of white
wine, a blade or two of mace, some roasted chesnuts
blanched, and artichoke bottoms cut in quarters, two or
three yolks of eggs, and a little juice of lemon; cover
close, and let them stew an hour softly. If you find
the sauce is not thick enough, take a piece of butter
rolled in flour, and put into the sauce; shake it round,
and when it is thick, take up your plovers, and pour the
sauce over them. Garnish with roasted chesnuts.
Ducks are very good done this way.
Or you may roast plovers as you do any other fowl,
and have gravy sauce in the dish.
Or boil them in good celery sauce, either white or
brown, as you like.
The same way you may dress widgeons.
N. B. 'Die best way to dress plovers, is to roast them
