865 | Plovers, Roasted Plain.
—Pick, singe, draw, and wipe neatly six fine, fat, tender plovers; pick out the eyes, truss the legs together, skewer the head under one leg, and lay a thin slice of larding pork on each bird; tie securely, then place them in a roasting-pan. Season with a pinch of salt evenly divided over each; spread also a very little butter over. Put them in the hot oven, and roast for ten minutes. Remove from the oven, arrange six small canapés (No. 832) on a hot dish, dress the birds on the canapés, decorate with a little watercress, and serve.