(2) Having - boned seven Larks (the heads should be
preserved), stuff them with forcemeat ; make them round,
and tie up in a piece of buttered paper to keep them in
shape ; braise with very little moisture, and let them cool ;
then take off the papers, trim, glaze them, using a paste-
brush, then coat with a thin layer of aspic jelly. Butter
seven small channelled pie-moulds, line them with short-
paste, fill with flour, and bake. When done, take them out
of the moulds, turn out the flour, and let them cool. Line
the inside of the crusts with a puree of cooked livers
moistened with a little chaudfroid sauce, half fill them
with chopped aspic jelly, put a Lark in each crust, fix
the heads on, previously cooked and glazed, place a folded
napkin on a dish, stand the patties on it, and serve.
Larks in the shape of Pears. — Singe the Larks and bone
them, with the exception of one leg on each, which must
be left ; dust over inwardly with salt and pepper, put the
entrails of the birds and a sufficient quantity of calf’s
liver to stuff them with in a frying-pan with a lump of
lard and 1 table-spoonful of finely-chopped onion, and fry.
When cooked, chop, put them in a mortar with half the
quantity of chopped fresh bacon, and pound well. Season
the pounded mixture with salt, pepper, and powdered
sweet herbs, and mix with it 2 or 3 table-spoonfuls of
chopped truffles. Stuff the birds with this mixture, rolling
them up in the shape of pears, and passing the leg through
the skin to form the stem, and sew up securely. Wrap
each bird separately in a thin slice of bacon, lay them
side by side in a stewpan, moisten with stock and white
wine, in equal quantities, and cook gently over a slow fire
until the moisture has somewhat reduced. When cooked,
leave the Larks in the stewpan until cold, then take them
out of the bacon and trim nicely. Prepare a frying-batter ;
put a good-sized lump of lard in a stewpan and place it
on the fire ; dip the birds hi the batter, giving them a
good covering, put them in the boiling lard, and fry until
browned. When taken out of the fat, lay the birds on a
sheet of kitchen-paper near the fire to drain for a minute
or two, spread a folded napkin or a fancy-edged dish-paper
over a hot dish, and arrange the birds in a pyramid upon
it, making the pointed ends stick outwards ; garnish with
fried parsley, and serve.
Lark Pie. — (1) Singe a couple of dozen Larks if for a large
Larks — continued.
pie, less in proportion for a smaller pie. Cut off the necks
and claws, and take out the gizzards ; put them in a
frying-pan with two or three slices of streaky bacon and
a small piece of butter, and fry over a sharp fire for nine
or ten minutes. Line the bottom of a pie-dish with a few
thin slices of veal or beef, drain the Larks and put them
in it, pour a little gravy in the pan in which the Larks
were cooked, thicken it with a little kneaded butter,
stir over the fire for five or six minutes, then pour it
over the birds. Moisten the edges of the ine-dish when
the Larks are cool, put a strip of puff paste round it,
roll out a thin round of puff paste, cover the pie with
it, pinching it at the edges. Make a small hole in the
top, and fix some leaves imitated in pastry round it ;
bake the pie in a moderate oven for an-liour-and-a-half,
covering it with paper after the first quarter-of-an-hour.✪ Fried Larks
Page 268 · 2 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) Having boned seven Larks (the heads should be preserved), stuff them with forcemeat ; make them round, and tie up in a piece of buttered paper to keep them in shape ; braise with very little moisture, and let them cool ; then take off the papers, trim, glaze them, using a pastebrush, then coat with a thin layer of aspic jelly. Butter seven small channelled pie-moulds, line them with shortpaste, fill with flour, and bake. When done, take them out of the moulds, turn out the flour, and let them cool. Line the inside of the crusts with a puree of cooked livers moistened with a little chaudfroid sauce, half fill them with chopped aspic jelly, put a Lark in each crust, fix the heads on, previously cooked and glazed, place a folded napkin on a dish, stand the patties on it, and serve.
Larks in the shape of Pears. — Singe the Larks and bone them, with the exception of one leg on each, which must be left ; dust over inwardly with salt and pepper, put the entrails of the birds and a sufficient quantity of calf’s liver to stuff them with in a frying-pan with a lump of lard and 1 table-spoonful of finely-chopped onion, and fry. When cooked, chop, put them in a mortar with half the quantity of chopped fresh bacon, and pound well. Season the pounded mixture with salt, pepper, and powdered sweet herbs, and mix with it 2 or 3 table-spoonfuls of chopped truffles. Stuff the birds with this mixture, rolling them up in the shape of pears, and passing the leg through the skin to form the stem, and sew up securely. Wrap each bird separately in a thin slice of bacon, lay them side by side in a stewpan, moisten with stock and white wine, in equal quantities, and cook gently over a slow fire until the moisture has somewhat reduced. When cooked, leave the Larks in the stewpan until cold, then take them out of the bacon and trim nicely. Prepare a frying-batter ; put a good-sized lump of lard in a stewpan and place it on the fire ; dip the birds hi the batter, giving them a good covering, put them in the boiling lard, and fry until browned. When taken out of the fat, lay the birds on a sheet of kitchen-paper near the fire to drain for a minute or two, spread a folded napkin or a fancy-edged dish-paper over a hot dish, and arrange the birds in a pyramid upon it, making the pointed ends stick outwards ; garnish with fried parsley, and serve.
Lark Pie. — (1) Singe a couple of dozen Larks if for a large
Larks — continued.
pie, less in proportion for a smaller pie. Cut off the necks and claws, and take out the gizzards ; put them in a frying-pan with two or three slices of streaky bacon and a small piece of butter, and fry over a sharp fire for nine or ten minutes. Line the bottom of a pie-dish with a few thin slices of veal or beef, drain the Larks and put them in it, pour a little gravy in the pan in which the Larks were cooked, thicken it with a little kneaded butter, stir over the fire for five or six minutes, then pour it over the birds. Moisten the edges of the pie-dish when the Larks are cool, put a strip of puff paste round it, roll out a thin round of puff paste, cover the pie with it, pinching it at the edges. Make a small hole in the top, and fix some leaves imitated in pastry round it ; bake the pie in a moderate oven for an-liour-and-a-half, covering it with paper after the first quarter-of-an-hour.
Records on this page
Fried LarksLark Pie