Lark PiQ (another way). — Take a dozen
larks, pluck them, cut off their heads, necks,
and legs, and take the gizzards only from
the insides. Fry them lightly, and with
them half a pound of lean veal✪ Lark Pie (to be eaten cold), and half a
pound of ham cut into pieces about two inches
square. Put the veal and ham at the bottom
of a pie-dish,, place the larks upon them, and
strew over them a tea-spoonful of salt, or less
if the bacon be very salt, a tea-spoonful of
pepper, a finely-minced shallot, and a dozen
small- mushrooms cut into thin shoes. Thicken
half a pint of good stock with a table-spoonful
of flour, add a table-spoonful of ketchup, let it
boil for two or three minutes, then pour it over
the larks, &c. Line the edges of the dish with
good pastry, cover with the same, and bake in
a good oven for about an hour and a haH. Pro-
bable cost of larks. Is. 6d. per dozen. Sufficient
ior five or six persons.
Larks (a la Macedoine). — Pick and clean
two dozen larks, cut off their necks and heads,
and fiU them with a forcemeat made of their
livers, finely minced, three ounces of veal,
three ounces of fat bacon, a salt-spoonful of
salt (if this be necessary), a quarter of a toa-
spoonful of pepper, a table-spoonful of pow-
dered sweet herbs, and a quarter of a nutmeg,
grated. Pound the forcemeat well before put-
ting it into the birds. Lay the larks into a
deep dish, pour over them a pint of good gravy✪ Larks (a la Macedoine),
and bake in a moderate oven. Dish them
round mashed potatoes, and garnish with
carrots and turnips, boiled and cut into small
dice. Pour the gravy over, and serve. Time,
a quarter of an hour to bake. Sufficient for eight
or ten persons. Probable cost. Is. 6d. per dozen.
Larks, Broiled. — Pick and clean a dozen
larks, cut oft" their heads and legs, truss them
firmly, rub them over with beaten egg, and
strew bread-crumbs and a small pinch of salt✪ Larks, Broiled
over them. Broil them over a clear fire, and
serve them on toasted bread. Time, ten
minutes. Probable cost, 2s. Sufficient for five
or six persons.
Larks, Croustade of.— Bone a dozen
and a half larks, cut off the legs and heads,
open, season them shghtly, and put a small
piece of veal forcemeat and a truffle into each
bird, roll the larks up to a ball-shape, put them
into a pie-dish, season them slightly with salt
and pepper, and pour three ounces of clarified
butter✪ Larks, Croustade of over them ; then bake in a hot oven
for a quarter of an hour. Dish them in a fried
bread croustade prepared as follows : — Cut the
crust from a stale loaf, about eight inches long,
scoojj it out in the centre, and fry it in very hot
lard till it is brightly browned ; drain and dry
it, and stick it in the middle of the dish, with a
paste made of white of egg and flour. Before
putting the larks into it, put it in the oven for
a few minutes to get hot. Garnish with stewed
mushrooms and aspic jelly, and send a pint of
good bro\vn sauce to table in a tureen. Pro-
bable cost of larks. Is. 6d. per dozen. Sufficient
for half a dozen persons.
Larks in Batter Pudding. — Mix six ✪ Larks in Batter Pudding
Page 817 · 6 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
Lark PiQ (another way). — Take a dozen larks, pluck them, cut off their heads, necks, and legs, and take the gizzards only from the insides. Fry them lightly, and with them half a pound of lean veal, and half a pound of ham cut into pieces about two inches square. Put the veal and ham at the bottom of a pie-dish, place the larks upon them, and strew over them a teaspoonful of salt, or less if the bacon be very salt, a teaspoonful of pepper, a finely-minced shallot, and a dozen small mushrooms cut into thin slices. Thicken half a pint of good stock with a tablespoonful of flour, add a tablespoonful of ketchup, let it boil for two or three minutes, then pour it over the larks, &c. Line the edges of the dish with good pastry, cover with the same, and bake in a good oven for about an hour and a half. Probable cost of larks. Is. 6d. per dozen. Sufficient for five or six persons.
Larks (a la Macedoine). — Pick and clean two dozen larks, cut off their necks and heads, and fill them with a forcemeat made of their livers, finely minced, three ounces of veal, three ounces of fat bacon, a saltspoonful of salt (if this be necessary), a quarter of a teaspoonful of pepper, a tablespoonful of powdered sweet herbs, and a quarter of a nutmeg, grated. Pound the forcemeat well before putting it into the birds. Lay the larks into a deep dish, pour over them a pint of good gravy, and bake in a moderate oven. Dish them round mashed potatoes, and garnish with carrots and turnips, boiled and cut into small dice. Pour the gravy over, and serve. Time, a quarter of an hour to bake. Sufficient for eight or ten persons. Probable cost. Is. 6d. per dozen.
Larks, Broiled. — Pick and clean a dozen larks, cut off their heads and legs, truss them firmly, rub them over with beaten egg, and strew bread-crumbs and a small pinch of salt over them. Broil them over a clear fire, and serve them on toasted bread. Time, ten minutes. Probable cost, 2s. Sufficient for five or six persons.
Larks, Croustade of.— Bone a dozen and a half larks, cut off the legs and heads,
open, season them slightly, and put a small piece of veal forcemeat and a truffle into each bird, roll the larks up to a ball-shape, put them into a pie-dish, season them slightly with salt and pepper, and pour three ounces of clarified butter over them ; then bake in a hot oven for a quarter of an hour. Dish them in a fried bread croustade prepared as follows : — Cut the crust from a stale loaf, about eight inches long, scoop it out in the centre, and fry it in very hot lard till it is brightly browned ; drain and dry it, and stick it in the middle of the dish, with a paste made of white of egg and flour. Before putting the larks into it, put it in the oven for a few minutes to get hot. Garnish with stewed mushrooms and aspic jelly, and send a pint of good brown sauce to table in a tureen. Probable cost of larks. Is. 6d. per dozen. Sufficient for half a dozen persons.
Larks in Batter Pudding. — Mix six
Records on this page
Lark Pie (to be eaten cold)Lark Pie (another way)Larks (a la Macedoine)Larks, BroiledLarks, Croustade ofLarks in Batter Pudding