Plover Or Woodcock, Braised
|Stock||3⁄4 Pint (3/4 cup)|
|White wine||1⁄4 Pint (1/4 cup)|
|Flour||1 Tablespoon, mixed with 1 tablespoon butter, for thickening|
|Lemon||1⁄2 , juiced|
|Hard boiled egg yolks||4|
|Chopped parsley||2 Tablespoon|
Mix the stuffing ingredients together and divide it amongst the four birds; put it into the body of each bird, then lay them in a casserole.
Season them well, pour over the stock, wine and add the blade of mace.
Cover and cook in a moderate oven (350Â° F. electric; gas regulo 4) for 35-40 minutes.
Thicken with the flour rubbed in butter and finally add the lemon juice.
Heat up before serving.
Small game birds such as the above are also very good rubbed with butter and grilled over a turf (peat) fire, for about 10 minutes.
Charcoal will do if turf is not available.