Stewed Larks with Rice. — (1) Having selected the required
quantity of Larks, pluck, draw, and singe them ; cut off
the legs, put the Larks in a stewpan with Jib. of raw
ham that has been previously steeped in water and cut
in dice, and a little butter. Fry till lightly browned, then
take out the Larks and ham with a skimmer; put in the
stewpan one large onion, finely chopped, fry lightly but
do not brown it, then add 12oz. of well-washed and dried
rice, stir over the fire for a few seconds, put in a bunch
of parsley, a sprinkling of cayenne pepper, and sufficient
broth to cover the lice, place a lid on the stewpan, and
boil for ten minutes; then put the Larks in again; pile
some live embers on the lid, stand the stewpan over a
slow fire and let the contents stew till the rice is done —
it should be dry. Take out the Larks and bunch of
parsley, pour a little tomato sauce in with the rice, then
turn it into a hot deep dish, arrange the Larks on the
top, glaze them, and serve.
(2) Singe and draw twenty-four Larks✪ Stewed Larks with Rice, put them in a
stewpan with a small lump of butter, fry .over a sharp
clear fire for seven or eight minutes, then take out and
drain. Chop about 6oz. of raw ham into small squares,
put them in the stewpan with the fat in which the Larks
were cooked, fry for a few minutes, then add a little
unwashed rice and sufficient broth to cook the rice in.
When the liquid has boiled for five minutes, put in the
Larks, 1 pinch of powdered pimento a bunch of sweet
herbs with a little parsley mixed with them, and two
tomatoes that have been peeled, freed of their seeds, and
chopped up; put the lid on the stewpan, stand it at the
side of the fire, and let the contents stew till the rice
is done. Put the Larks mi a hot dish, take the bunch
of parsley and herbs out of the rice, pour it on the dish
with the Larks, and serve.
Stuffed Larks in Croustade.— Bone some Larks and stuff
them with a fat-liver forcemeat, roll up round, and put
them separately into small moulds, and bake. Shape a
round croustade about Gin. across out of some crumb of
bread, and fry it in boiling fat till of a light golden colour.
When the Larks are cooked, take them out of the moulds
Fig. 1048. Stuffed Larks in Croustade.
and arrange in the croustade (see Fig. 1048). Pour over
some Spanish sauce reduced with essence of Larks and serve
with the remainder in a sauceboat. Garnish round the dish
with fat-liver forcemeat croquettes and parsley sprays✪ Stuffed Larks in Croustade.
Timbale of Larks. — Prepare a thick batter with lib. of
cornllour, pour it into a timbale-mould, steam it, and leave
Larks — continued.
Page 273 · 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.
AI-modernized reading of the original text
Stewed Larks with Rice. — (1) Having selected the required quantity of Larks, pluck, draw, and singe them ; cut off the legs, put the Larks in a stewpan with 1lb. of raw ham that has been previously steeped in water and cut in dice, and a little butter. Fry till lightly browned, then take out the Larks and ham with a skimmer; put in the stewpan one large onion, finely chopped, fry lightly but do not brown it, then add 12oz. of well-washed and dried rice, stir over the fire for a few seconds, put in a bunch of parsley, a sprinkling of cayenne pepper, and sufficient broth to cover the lice, place a lid on the stewpan, and boil for ten minutes; then put the Larks in again; pile some live embers on the lid, stand the stewpan over a slow fire and let the contents stew till the rice is done — it should be dry. Take out the Larks and bunch of parsley, pour a little tomato sauce in with the rice, then turn it into a hot deep dish, arrange the Larks on the top, glaze them, and serve.
(2) Singe and draw twenty-four Larks, put them in a stewpan with a small lump of butter, fry .over a sharp clear fire for seven or eight minutes, then take out and drain. Chop about 6oz. of raw ham into small squares, put them in the stewpan with the fat in which the Larks were cooked, fry for a few minutes, then add a little unwashed rice and sufficient broth to cook the rice in. When the liquid has boiled for five minutes, put in the Larks, 1 pinch of powdered pimento a bunch of sweet herbs with a little parsley mixed with them, and two tomatoes that have been peeled, freed of their seeds, and chopped up; put the lid on the stewpan, stand it at the side of the fire, and let the contents stew till the rice is done. Put the Larks mi a hot dish, take the bunch of parsley and herbs out of the rice, pour it on the dish with the Larks, and serve.
Stuffed Larks in Croustade.— Bone some Larks and stuff them with a fat-liver forcemeat, roll up round, and put them separately into small moulds, and bake. Shape a round croustade about 6in. across out of some crumb of bread, and fry it in boiling fat till of a light golden colour. When the Larks are cooked, take them out of the moulds
Fig. 1048. Stuffed Larks in Croustade.
and arrange in the croustade (see Fig. 1048). Pour over some Spanish sauce reduced with essence of Larks and serve with the remainder in a sauceboat. Garnish round the dish with fat-liver forcemeat croquettes and parsley sprays.
Timbale of Larks. — Prepare a thick batter with lib. of cornllour, pour it into a timbale-mould, steam it, and leave
Larks — continued.
Records on this page
Stewed Larks with RiceStuffed Larks in CroustadeStuffed Larks in Croustade