Are good when well kept, and excellent as a roast, truss, but do not
draw them, and put six on a skewer, set some toast underneath to catch
the trail which may escape from them whilst roasting, about ten minutes
is sufficient; cut the toast in diamond shapes, place them in your dish
with the plovers over, and gravy separate in a boat, they may also be
served barded with the vine-leaf as for pigeons or quails, but the bacon
must be very thin, and when roasted quite crisp, black plovers are
dressed in the same way, but the golden ones are the most delicate.