Roasted Plovers
Ingredients
Directions
Prepare
Scald and pluck the plovers, but do not gut them.
Lard the plovers.
Roast and serve
Place slices of toasted bread in a roasting pan to catch drippings.
Roast the plovers and serve them on the toast.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Plovers
- Serve as the main meat, cooking down in their own juices and fat.
- Lard
- Adds fat that bastes the birds, keeping the lean meat moist and helping it brown.
- Slices of toasted bread
- Catch the drippings, soaking up fat and juices so the toast becomes flavorful.
The step that matters
Larding the plovers. Plovers are very lean, so lard laid over the breast adds fat that melts during roasting, keeping the meat from drying out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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