Ingredients: Five plovers, some gravy, five pieces of toast, a piece of fat bacon. Cover the breasts of the plovers with thin slices of fat bacon, and roast for twenty minutes before a sharp, clear fire, occasionally basting with some dripping; place some pieces of toast under them to catch the trail whilst roasting; put the plovers on a hot dish, take out the skewers and pieces of fat from off them, and pour some melted butter over them and place the pieces of trailed toast round them; serve some boiling gravy in a sauce-tureen.