Larks in Cases. — (1) Pluck, singe, draw, and bone the
Larks ; stuff each bird xvith a mixture composed of three
parts minced Avhite flesh of cooked chicken and one
part ham and raAV bacon seasoned with chopped sage, salt
and pepper, and a small quantity of pounded mace. Butter
as many paper cases as there are birds, spread a layer of
the same forcemeat in each, put the birds in the cases,
place a slice of bacon over each✪ Larks in Cases, and bake in a moderate
oven. When cooked, remove the bacon, pour a small
quantity of rich gravy and a few drops of lemon-juice in
each case, stand them on a hot dish over which has been
spread a fancy-edged dish-paper, garnish AAuth parsley and
cut lemons, and serve.
(2) Bone the Larks, keep the livers on one side, put the
bones and trimmings in a stewpan with two or three
carrots and onions-, a bay-leaf, a bunch of parsley, a few
cloves, and some water; season to taste with salt and
pepper, and, if convenient, add a feAv pieces of ham or
bacon. Boil the liquor until nicely flavoured, and then
strain it. Cut the livers of the Larks into small dice
together AAuth an equal quantity of calf’s liver and half the
quantity of fat bacon. Put a feAv chopped shallots into a
frying-pan Avith a lump of butter, fry them for a feAv
minutes, then add the chopped mixture with a moderate
quantity of minced parsley, salt, pepper, and spices to taste,
and stir the mixture over the fire for a feAv minutes; then
rub the Avliole through a fine sieve. Put a small quantity
of the forcemeat in each Lark, and roll them up tightly.
Oil some paper cases, spread a layer of the forcemeat at the
bottom of each, then place a Lark in each case Avith a
thin rasher of fat bacon over it. Put them into a good
oven, and bake for from ten to fifteen minutes. Put loz.
of butter in a small steAApan Avith 1 table-spoonful of flour,
and mix them over the fire, then pour in the prepared
gravy, and stir it until boiling, adding more seasoning if
necessary. When the Larks are cooked, remove the bacon,
pour some of the gravy in each case, streAv OArer some
finely-chopped parsley, arrange them on a hot dish, and
serve quickly.
(3) Bone the Larks carefully ; put the bones and trim-
mings hi a saucepan, Avith some trimmings of ham or
bacon, a feAv peeled carrots and onions, a bay-leaf, a bunch
of parsley, three or four cloves, and salt and pepper to
taste. CoArer the ingredients with Avater or common stock,
and boil until the liquor is AArell flavoured and reduced. Cut
up the livers of the birds and some calf’s liver into small
pieces, and mix Avitlx them half their quantity of bacon
also cut into small pieces; put them in a steAvpan Avith a
lump of hutter and a few chopped shallots, fry for a feAv
minutes, and season to taste with salt and pepper, a small
quantity of pOAvdered spices, and finely-minced parsley ;
ay hen sufficiently fried, pass the mixture through a fine
sieve. Stuff the Larks Avith some of the forcemeat, and
roll them up, binding round Avith thread. Oil the interior
of some paper cases, put a layer of the forcemeat in each,
lay the birds in the cases, one in each, and a thin slice of
bacon over. Place them in a brisk oven, and bake for
fifteen minutes. Strain the liquor from the trimmings into
a small clean saucepan, put in a lump of butter that has
been worked up Avith 1 table-spoonful of flour, and stir it
over the fire until boiling and thickened.
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Larks in Cases. — (1) Pluck, singe, draw, and bone the
Larks ; stuff each bird xvith a mixture composed of three
parts minced Avhite flesh of cooked chicken and one
part ham and raAV bacon seasoned with chopped sage, salt
and pepper, and a small quantity of pounded mace. Butter
as many paper cases as there are birds, spread a layer of
the same forcemeat in each, put the birds in the cases,
place a slice of bacon over each, and bake in a moderate
oven. When cooked, remove the bacon, pour a small
quantity of rich gravy and a few drops of lemon-juice in
each case, stand them on a hot dish over which has been
spread a fancy-edged dish-paper, garnish AAuth parsley and
cut lemons, and serve.
(2) Bone the Larks, keep the livers on one side, put the
bones and trimmings in a stewpan with two or three
carrots and onions-, a bay-leaf, a bunch of parsley, a few
cloves, and some water; season to taste with salt and
pepper, and, if convenient, add a feAv pieces of ham or
bacon. Boil the liquor until nicely flavoured, and then
strain it. Cut the livers of the Larks into small dice
together AAuth an equal quantity of calf’s liver and half the
quantity of fat bacon. Put a feAv chopped shallots into a
frying-pan Avith a lump of butter, fry them for a feAv
minutes, then add the chopped mixture with a moderate
quantity of minced parsley, salt, pepper, and spices to taste,
and stir the mixture over the fire for a feAv minutes; then
rub the Avliole through a fine sieve. Put a small quantity
of the forcemeat in each Lark, and roll them up tightly.
Oil some paper cases, spread a layer of the forcemeat at the
bottom of each, then place a Lark in each case Avith a
thin rasher of fat bacon over it. Put them into a good
oven, and bake for from ten to fifteen minutes. Put loz.
of butter in a small steAApan Avith 1 table-spoonful of flour,
and mix them over the fire, then pour in the prepared
gravy, and stir it until boiling, adding more seasoning if
necessary. When the Larks are cooked, remove the bacon,
pour some of the gravy in each case, streAv OArer some
finely-chopped parsley, arrange them on a hot dish, and
serve quickly.
(3) Bone the Larks carefully ; put the bones and trim-
mings hi a saucepan, Avith some trimmings of ham or
bacon, a feAv peeled carrots and onions, a bay-leaf, a bunch
of parsley, three or four cloves, and salt and pepper to
taste. CoArer the ingredients with Avater or common stock,
and boil until the liquor is AArell flavoured and reduced. Cut
up the livers of the birds and some calf’s liver into small
pieces, and mix Avitlx them half their quantity of bacon
also cut into small pieces; put them in a steAvpan Avith a
lump of hutter and a few chopped shallots, fry for a feAv
minutes, and season to taste with salt and pepper, a small
quantity of pOAvdered spices, and finely-minced parsley ;
ay hen sufficiently fried, pass the mixture through a fine
sieve. Stuff the Larks Avith some of the forcemeat, and
roll them up, binding round Avith thread. Oil the interior
of some paper cases, put a layer of the forcemeat in each,
lay the birds in the cases, one in each, and a thin slice of
bacon over. Place them in a brisk oven, and bake for
fifteen minutes. Strain the liquor from the trimmings into
a small clean saucepan, put in a lump of butter that has
been worked up Avith 1 table-spoonful of flour, and stir it
over the fire until boiling and thickened.