Roast eight plovers well wrapped up in thin slices of bacon, and tied up
in paper; when done leave them to get cold in the bacon, then cut out
the fillets as for woodcocks, and stick the pilon of the leg at the
point of each fillet; let a piece of the bacon remain over each fillet,
egg and bread-crumb twice over, and fry them a nice colour in salad oil;
chop up the legs, bones, and trimmings of the birds, and put them in a
stewpan with a glass of sherry, an onion in slices, and a little raw ham
minced; place it on the fire a couple of minutes, then add a pint and a
half of good white stock; place it again on the fire, and let it simmer
half an hour, skim, and pass it through a cloth into another stewpan,
reduce to a thin glaze, then mix a little arrow-root with three
spoonfuls of white stock and the juice of half a lemon, pour it into the
sauce, keeping it stirred till boiling, dress the fillets in crown on a
circle of mashed potatoes, sauce round, and serve very hot and crisp.