592. Plover.—Of these there are several sorts, all of which are good to eat at certain seasons.
They should be well kept, but not too long, trussed gently, but not drawn, and put on a skewer, place them a little distance from a sharp fire, with a bit of toast under to catch the trail, baste with a little good butter, ten minutes is sufficient; dress them with toast under, and serve with gravy separate. They may also be served barded with vine leaves and very thin bacon.
593. —Woodcock (la Bécasse).—This is a most delicious bird when well cooked; they must not be kept too long; they are fit for cooking when they become black between the legs, and the feathers are rather loose; truss them with the legs twisted at the knuckles, and the feet pressing upon the thighs, bring the pinion of the wing to the thigh, having previously skinned the neck and head; bring the beak round under the wing, which pass through the pinions of the wings and thighs. Place four on a skewer, tie them on a spit, and roast before a sharp fire from ten to fifteen minutes, placing toast under to catch the trail; when done, serve on the toast and a very little gravy: they may also be barded with thin slices of bacon over the breast, and served with a sauce of fumet de gibier.