When ready to serve, stand the pie-dish on another dish.
(2) Butter a pie-dish, and line the edges with puff paste.
Pick, and stuff about one dozen Larks with a mixture com-
posed of 1 breakfast-cupful of grated breadcrumb, the finely-
chopped peel of half a lemon, a little chopped parsley,
pepper and salt, and moistened with one beaten egg. Lay at
the bottom of the pie-dish 4lb. of beef and pb. of bacon
cut in thin slices, and sprinkle a little pepper and salt over
them; put the stuffed Larks on the top, sprinkle with more
pepper, salt, and a little chopped parsley, and pour in 1
breakfast-cupful of stock. Make a cover with some puff
paste rolled out thin, place it over the pie, fastening down
at the edges by moistening it a little. Put the pie in a
moderate oven, and bake for an hour. Serve either hot or
cold.
(3) Soak a slice of stale bread in a teacupful of milk ;
then beat it up, add some sweet herbs and half the peel
of a lemon, all finely minced, season with pepper and salt,
add a piece of butter, and mix all well together with the
hard-boiled whites of six eggs ; put it in a saucepan, and
stir over the fire till very stiff. Pick and clean twelve
small Larks, and stuff them with the prepared forcemeat.
Line the edges of a buttered pie-dish with some puff paste ;
lightly fry a piece of rump steak, season it with salt and
pepper, put it at the bottom of the dish, place the Larks
on it, cover them with the yolks of the hard-boiled eggs
cut in slices, and moisten with a little rich gravy ; cover
the pie with puff paste, damping a little at the edges
to make it stick, make a hole in the top, then dip a
paste-brush in beaten yolk of egg, brush over the pie,
and bake it in a moderate oven for an-liour-and-a-half.
Serve either hot or cold.
(4) Pluck, draw, and singe about three dozen Larks, put
them into a frying-pan with chopped onions and mush-
rooms, and cook in butter. Let them cool without re-
moving from the pan, take them out, and with their
entrails and fine herbs prepare a forcemeat, seasoning to
taste. Have ready a mould or dish lined with paste,
mask it with the forcemeat, over this put one-third of the
Larks, cover with more rich forcemeat, and continue in
this way until the pie is full. Pour over the butter in
which the Larks were cooked, cover with a round of the
paste✪ Fried Larks, and cook in a moderate oven for about an-liour-and-
a-half. Take out the pie when done, mask it with thick
Spanish sauce, let it get cold and the sauce set, and serve.
(5) Singe, and draw twenty-four Larks ; cut off their legs
and necks, put the Larks in a stewpan with a little fat
bacon, lard, and three or four thin slices of streaky bacon,
and fry till lightly browned over a sharp fire, seasoning
with a bay-leaf, a little grated nutmeg, and salt ; then
move the stewpan off the fire and let the Larks cool.
Make some veal quenelle forcemeat, and mix with it
some pounded cooked chicken livers; pass all the force-
meat through a sieve, then add 3 or 4 table-spoonfuls of
cooked and chopped mushrooms. Roll out 8oz. of short-
paste, making it round and rather thick, put it on a round
baking-dish, spread a layer of forcemeat in the centre, and
arrange the Larks in a dome shape, filling in between
with forcemeat, and cover with thin slices of fat bacon,
and a short-paste crust over that completing the pie.✪ Lark Raised Pie
Page 269 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When ready to serve, stand the pie-dish on another dish.
(2) Butter a pie-dish, and line the edges with puff paste. Pick, and stuff about one dozen Larks with a mixture composed of 1 breakfast-cupful of grated breadcrumb, the finely chopped peel of half a lemon, a little chopped parsley, pepper and salt, and moistened with one beaten egg. Lay at the bottom of the pie-dish 4 lb. of beef and 1 lb. of bacon cut in thin slices, and sprinkle a little pepper and salt over them; put the stuffed Larks on the top, sprinkle with more pepper, salt, and a little chopped parsley, and pour in 1 breakfast-cupful of stock. Make a cover with some puff paste rolled out thin, place it over the pie, fastening down at the edges by moistening it a little. Put the pie in a moderate oven, and bake for an hour. Serve either hot or cold.
(3) Soak a slice of stale bread in a teacupful of milk ; then beat it up, add some sweet herbs and half the peel of a lemon, all finely minced, season with pepper and salt, add a piece of butter, and mix all well together with the hard-boiled whites of six eggs ; put it in a saucepan, and stir over the fire till very stiff. Pick and clean twelve small Larks, and stuff them with the prepared forcemeat. Line the edges of a buttered pie-dish with some puff paste ; lightly fry a piece of rump steak, season it with salt and pepper, put it at the bottom of the dish, place the Larks on it, cover them with the yolks of the hard-boiled eggs cut in slices, and moisten with a little rich gravy ; cover the pie with puff paste, damping a little at the edges to make it stick, make a hole in the top, then dip a paste-brush in beaten yolk of egg, brush over the pie, and bake it in a moderate oven for an hour and a half. Serve either hot or cold.
(4) Pluck, draw, and singe about three dozen Larks, put them into a frying-pan with chopped onions and mushrooms, and cook in butter. Let them cool without removing from the pan, take them out, and with their entrails and fine herbs prepare a forcemeat, seasoning to taste. Have ready a mould or dish lined with paste, mask it with the forcemeat, over this put one-third of the Larks, cover with more rich forcemeat, and continue in this way until the pie is full. Pour over the butter in which the Larks were cooked, cover with a round of the paste, and cook in a moderate oven for about an hour and a half. Take out the pie when done, mask it with thick Spanish sauce, let it get cold and the sauce set, and serve.
(5) Singe, and draw twenty-four Larks ; cut off their legs and necks, put the Larks in a stewpan with a little fat bacon, lard, and three or four thin slices of streaky bacon, and fry till lightly browned over a sharp fire, seasoning with a bay-leaf, a little grated nutmeg, and salt ; then move the stewpan off the fire and let the Larks cool. Make some veal quenelle forcemeat, and mix with it some pounded cooked chicken livers; pass all the forcemeat through a sieve, then add 3 or 4 table-spoonfuls of cooked and chopped mushrooms. Roll out 8oz. of shortpaste, making it round and rather thick, put it on a round baking-dish, spread a layer of forcemeat in the centre, and arrange the Larks in a dome shape, filling in between with forcemeat, and cover with thin slices of fat bacon, and a short-paste crust over that completing the pie.
Records on this page
Fried LarksStuffed LarksLark Raised PieRoasted Larks