Grey Plovers Cooked in Brandy

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (4)
  1. After trussing the plovers, flatten them and warm them in a stewpan with a little melted bacon fat, a bouquet garni, two onions, three mushrooms, and two or three truffles (the latter may be left out).
  2. As soon as they begin to colour, add half a pint of brandy and toss over a quick fire till the brandy is in flames.
  3. As soon as the flames go out, moisten with gravy and simmer over a slow fire.
  4. When the birds are done, skim off all grease, add the juice of a lemon, and serve hot.
Original Text
Grey Plovers Cooked in Brandy. After trussing the plovers, flatten them and warm them in a stewpan with a little melted bacon fat, a bouquet garni, two onions, three mushrooms, and two or three truffles (the latter may be left out). As soon as they begin to colour, add half a pint of brandy and toss over a quick fire till the brandy is in flames; as soon as the flames go out, moisten with gravy and simmer over a slow fire. When the birds are done, skim off all grease, add the juice of a lemon, and serve hot. [Pg 57]
Notes
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