(2) Singe, clean, and draw the required quantity of
Larks, put them in a stewpan with a little butter, sprinkle
pepper and salt over them, and fry till well browned ;
pour in an equal quantity of white wine and stock, add
some chopped shallots, parsley, and mushrooms, and boil
gently till done. When ready to serve, pour the salmis
of Larks on to a hot dish, and garnish with crofttons of
fried bread.
Stewed Larks. — Prepare two dozen Larks, cover each with
a thin layer of fat bacon, fix them on the spit, and roast
lightly in front of a clear fire. Cut the meat off six of
them, pound it in a mortar with a few sweet herbs and
a slice of stale bread soaked in milk, sprinkle with pepper
and salt, and stuff the remaining Larks with the prepara-
tion. Put them in a saucepan with the gravy from the
Larks, sprinkle over a little flour, pepper, and salt, and
let them stew gently by the side of the fire till done.
Fry some pieces of bread, put them on a hot dish, place
the Larks on them, pour the sauce over, and serve.
Stewed Larks a la Macedoine. — Clean and bone twelve
Larks, stuff them with a forcemeat made with their chopped
livers and a little veal and fat bacon in equal quan-
tities, all well pounded in the mortar, and seasoned highly
with chopped herbs and allspice ; put them into a saucepan
with a little rich gravy, and cook in the oven for fifteen
minutes. Put a border of mashed potatoes on a dish, fill
up the centre with chopped cooked vegetables, such as
carrots, turnips, &c., making a dome, arrange the birds
round it, pour round the gravy, and serve. The Larins
should be glazed before being served.
Stewed Larks with Macaroni. — Put a dozen Larks into
a pan with a good-sized lump of butter and fry slightly,
together with a bay-leaf and a small whole onion. Boil
For details respecting Culinary Processes, Utensils , Sauces , &c., referred to, see under their special heads.
ARTISTIC SUPPER DISHES. N°1
N°i Shelled Prawns , Sliced Cucumber. Small made Salad with Chopped volk of Esg
N°2 Sheeps Kidney on Water Cress . dressed with Champignons .
N<?3 Plovers Eggs Prawns t Pickled) & Boned Anchovies . on Small Salad & Chopped yolk of E°'g
N?4 Prawns same way as above with Cucumber . Small Salad & Chopped Ego
N?5 Sweetbread, sliced Lemon. Champignons Truffles & Watercress .
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
833
Larks — continued.
Jib. of macaroni in milk-and-water until it is swollen but
not soft, sprinkle in a little salt✪ Salmis of Larks, and drain. Put 4oz. of
butter into a saucepan, melt it, add the macaroni, the
Larks, the butter in which they were partly cooked (remov-
ing the onion and bay-leaf), and stew very gently until they
are cooked. Serve hot.
Stewed Larks with Mushrooms. — Clean and prepare ten
or twelve Larks, and fry them slightly in butter. Put 2
breakfast-cupfuls of button-mushrooms into a saucepan
with an equal quantity of cream, and stew gently, adding
a bay-leaf and salt anil pepper✪ Stewed Larks with Mushrooms to taste. When done take
out the bay-leaf, put in the Larks, and stew gently until
tender. Serve hot on a dish garnished with croft to ns of
fried bread.
Page 272 · 5 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
(2) Singe, clean, and draw the required quantity of Larks, put them in a stewpan with a little butter, sprinkle pepper and salt over them, and fry till well browned ; pour in an equal quantity of white wine and stock, add some chopped shallots, parsley, and mushrooms, and boil gently till done. When ready to serve, pour the salmis of Larks on to a hot dish, and garnish with crofttons of fried bread.
Stewed Larks. — Prepare two dozen Larks, cover each with a thin layer of fat bacon, fix them on the spit, and roast lightly in front of a clear fire. Cut the meat off six of them, pound it in a mortar with a few sweet herbs and a slice of stale bread soaked in milk, sprinkle with pepper and salt, and stuff the remaining Larks with the preparation. Put them in a saucepan with the gravy from the Larks, sprinkle over a little flour, pepper, and salt, and let them stew gently by the side of the fire till done. Fry some pieces of bread, put them on a hot dish, place the Larks on them, pour the sauce over, and serve.
Stewed Larks a la Macedoine. — Clean and bone twelve Larks, stuff them with a forcemeat made with their chopped livers and a little veal and fat bacon in equal quantities, all well pounded in the mortar, and seasoned highly with chopped herbs and allspice ; put them into a saucepan with a little rich gravy, and cook in the oven for fifteen minutes. Put a border of mashed potatoes on a dish, fill up the centre with chopped cooked vegetables, such as carrots, turnips, &c., making a dome, arrange the birds round it, pour round the gravy, and serve. The Larins should be glazed before being served.
Stewed Larks with Macaroni. — Put a dozen Larks into a pan with a good-sized lump of butter and fry slightly, together with a bay-leaf and a small whole onion. Boil 1lb. of macaroni in milk-and-water until it is swollen but not soft, sprinkle in a little salt, and drain. Put 4oz. of butter into a saucepan, melt it, add the macaroni, the Larks, the butter in which they were partly cooked (removing the onion and bay-leaf), and stew very gently until they are cooked. Serve hot.
Stewed Larks with Mushrooms. — Clean and prepare ten or twelve Larks, and fry them slightly in butter. Put 2 breakfast-cupfuls of button-mushrooms into a saucepan with an equal quantity of cream, and stew gently, adding a bay-leaf and salt anil pepper to taste. When done take out the bay-leaf, put in the Larks, and stew gently until tender. Serve hot on a dish garnished with croft to ns of fried bread.
Records on this page
Salmis of LarksStewed LarksStewed Larks a la MacedoineStewed Larks with MacaroniStewed Larks with Mushrooms