The plover is a small game bird related to the sandpiper. There are many species, the most common being green plover, or lapwing as it is often called, golden plover, stone curlew and grey plover.
Plovers are often cooked undrawn. They should therefore be eaten while they are fresh and should not be hung. The gizzard is removed but the liver should be left, whether the bird is to be cooked, drawn or undrawn.
To roast plover, the head should be skinned but left on the bird – the beak is used as a skewer to hold the legs and wings together. Lard and truss the bird and place it on a buttered baking dish. Roast in an oven preheated to fairly hot 400 °F (Gas Mark 6, 200°C), basting occasionally, for 15 to 20 minutes. Plovers are sometimes baked on a piece of toast so that all their juices are absorbed.
The traditional way to serve roast plover is to place it on a slice of toast and garnish it with watercress.
Pluck is the collective term for the LIGHTS (lungs), HEART, LIVER and entrails of any animal slaughtered for consumption.