866 | Plovers Broiled.
—Pick, singe, draw, and wipe six fine, fat plovers; pick out the eyes, split them through the back without separating the parts, and place them on a dish. Season with one pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well, and put them on a broiler to cook for four minutes on each side. Dress them on a hot dish with six pieces of toast, spread a gill of maître d’hôtel butter (No. 145) over, decorate with a little watercress, and serve.