Potted Larks. — Carefully pick, singe, and draw the required
quantity of Larks ; diy them, sprinkle plentifully inside
and out with pounded mace, pepper, and salt, put them in
stone jars, with a piece of butter, tie down and bake in a
moderate oven. When cooked take the Larks out of the
gravy, put them into potting-jars, pour clarified butter
over, cover them with stout paper, tie down tightly, and
keep them in a dry store-closet till wanted for use.
Roasted Larks. — (1) Clean and prepare the Larks, tie them
up in thin slices of fat bacon and then in vine-leaves and
roast in front of a clear fire, basting frequently with butter
and turning the spit very rapidly. Serve hot.
Larks — continued.
(2) The Larks may be brushed over with egg, dipped in
breadcrumbs, seasoned with salt, and then roasted as above
and served with green-grape sauce.
(3) Singe, clean, and remove the gizzards from twenty-
four Larks ; cut off the heads and legs, sprinkle pepper,
salt, a little chopped parsley, and grated nutmeg inside,
dip them in beaten eggs then in breadcrumbs, run a large
skewer through and fasten it on to a spit ; roast them
in front of a clear brisk fire, basting continually with butter.
When cooked, arrange them in a circle on a hot round-
shaped dish ; have ready some breadcrumbs fried crisp and
brown in a little butter, drain, and put them in the circle
of Larks. Serve with butter sauce with a little lemon-
juice squeezed in it.
(4) Singe and remove the gizzards from eight Larks ; cut
• eight slices of bacon✪ Roasted Larks 2£in. long and Din. wide, cover each
Lark entirely with the bacon, pass a long thin skewer
through them in such a way that the bacon is caught
down each side (the Larks must not touch each other),
fasten each end of the skewer to the spit, and roast the
Larks in front of a clear fire, for eight minutes. When
cooked, put them on a hot dish, pour a rich gravy over,
garnish with watercress, and serve.
(5) Cut some thin slices of bread, about ljin. long and
lin. wide, toast them and place a slice of fat bacon on each;
put the required quantity of Larks, side by side on a thin
skewer, putting between each a piece of the toast and
bacon. Tie the ends of the skewer to a spit, and cook the
Larks in front of a very clear sharp fire. Arrange on a
hot dish, and serve with a good game gravy in a boat.
Salmis of Larks. — (1) Singe, pick, and take out the gizzards
of twelve Larks, leaving their legs. Cut Jib. of streaky
bacon into slices Ain. thick, divide them into pieces lin.
long, put them into a stewpan holding about 2qts. with a
small lump of butter, fry till lightly coloured, then put
in the Larks and lqt. of mushrooms previously washed
and cut in slices. Fry for eight minutes, then sprinkle
with 2 table-spoonfuls of flour, and toss over the fire for
a minute or two longer. Heat f pint of white sauce, sprinkle
in a little pepper and salt, pour it gradually into the
stewpan containing the Larks, stirring the while to prevent
it getting lumpy, and add 1 table-spoonful of chopped
parsley ; continue stirring over the fire for two or three
minutes, then turn all on to a hot dish, and serve. ✪ Salmis of Larks
Page 271 · 3 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.
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Potted Larks. — Carefully pick, singe, and draw the required
quantity of Larks ; diy them, sprinkle plentifully inside
and out with pounded mace, pepper, and salt, put them in
stone jars, with a piece of butter, tie down and bake in a
moderate oven. When cooked take the Larks out of the
gravy, put them into potting-jars, pour clarified butter
over, cover them with stout paper, tie down tightly, and
keep them in a dry store-closet till wanted for use.
Roasted Larks. — (1) Clean and prepare the Larks, tie them
up in thin slices of fat bacon and then in vine-leaves and
roast in front of a clear fire, basting frequently with butter
and turning the spit very rapidly. Serve hot.
Larks — continued.
(2) The Larks may be brushed over with egg, dipped in
breadcrumbs, seasoned with salt, and then roasted as above
and served with green-grape sauce.
(3) Singe, clean, and remove the gizzards from twenty-
four Larks ; cut off the heads and legs, sprinkle pepper,
salt, a little chopped parsley, and grated nutmeg inside,
dip them in beaten eggs then in breadcrumbs, run a large
skewer through and fasten it on to a spit ; roast them
in front of a clear brisk fire, basting continually with butter.
When cooked, arrange them in a circle on a hot round-
shaped dish ; have ready some breadcrumbs fried crisp and
brown in a little butter, drain, and put them in the circle
of Larks. Serve with butter sauce with a little lemon-
juice squeezed in it.
(4) Singe and remove the gizzards from eight Larks ; cut
• eight slices of bacon 2£in. long and Din. wide, cover each
Lark entirely with the bacon, pass a long thin skewer
through them in such a way that the bacon is caught
down each side (the Larks must not touch each other),
fasten each end of the skewer to the spit, and roast the
Larks in front of a clear fire, for eight minutes. When
cooked, put them on a hot dish, pour a rich gravy over,
garnish with watercress, and serve.
(5) Cut some thin slices of bread, about ljin. long and
lin. wide, toast them and place a slice of fat bacon on each;
put the required quantity of Larks, side by side on a thin
skewer, putting between each a piece of the toast and
bacon. Tie the ends of the skewer to a spit, and cook the
Larks in front of a very clear sharp fire. Arrange on a
hot dish, and serve with a good game gravy in a boat.
Salmis of Larks. — (1) Singe, pick, and take out the gizzards
of twelve Larks, leaving their legs. Cut Jib. of streaky
bacon into slices Ain. thick, divide them into pieces lin.
long, put them into a stewpan holding about 2qts. with a
small lump of butter, fry till lightly coloured, then put
in the Larks and lqt. of mushrooms previously washed
and cut in slices. Fry for eight minutes, then sprinkle
with 2 table-spoonfuls of flour, and toss over the fire for
a minute or two longer. Heat f pint of white sauce, sprinkle
in a little pepper and salt, pour it gradually into the
stewpan containing the Larks, stirring the while to prevent
it getting lumpy, and add 1 table-spoonful of chopped
parsley ; continue stirring over the fire for two or three
minutes, then turn all on to a hot dish, and serve.