Cassell's dictionary of cookery

table-spoonfuls of flour very smoothly with four- table-spoonfuls of water, fom- well-beaten eggs, and a pint of milk. Add a tea-spoonful of salt and half a tea-spoonful of pepper. Grease a pie-dish thickly, pour in the batter, and put into it half a dozen larks, which have been picked, cleaned, and trussed, with a slice of bacon fastened round each. Bake in a good oven. Time to bake, two hours. Probable cost of larks. Is. 6d. per dozen. Sufficient for five or six persons. Larks, Potted. — Pluck and clean a dozen larks, cut off the heads, necks, and legs, open and flatten them, and season each one with a little pepper, salt, and grated nutmeg. Arrange them closely in a potting-pan, place a quarter of a pound of butter upon them, and bake them in a moderate oven. Take them out, pour off the butter, and put them in a cool, dry place until wanted. Time, twenty-five minutes to bake. Probable cost, Is. 6d. per dozen. Sufficient for three or four persons. Larks, Puffs of (see Puffs of Larks). Larks, Roast. — Pick and clean half a dozen larks, cut off the legs, and pick out the gizzards with the point of a knife. Season the birds lightly with a little pepper, salt, and grated nutmeg, and strew a tea- spoonful of chopped parsley over each ; brush them with beaten yolk of egg, sprinkle bread-crumbs upon them, run them upon a long skewer, fasten each end of this to the spit, and put them down to a clear fire. Baste plentifully with butter, and strew more bread-crumbs over them while roasting, until within five minutes of their being done enough, then leave them to brown. Dish them on fried bread-crumbs, and garnish the dish with slices of lemon. Time to roast, from ten to fifteen minutes. Probable cost, 9d. Sufficient for two persons. Larks, Roast (another way). — Prepare the larks as in the last recipe. Instead, however, of brushing them over with egg and dipping them in bread-crumbs, cover each bird entirely with a slice of fat bacon, and roast as before. Be careful that the larks are not sufficiently near each other to touch when on the skewer. Garnish with watercresses, and send LAR ( 3G7 ) LEE gravy to tatle in a tureen. Time, about ten minutes to roast. Probable cost, 9d. Sufficient for two persons. Larks, Stewed.— Pick and clean a dozen larks ; open them, and fry them with two ounces of fat bacon, cut into small pieces, until they are lightly browned ; dredge a little lioui- over them, and add half a pottle of mushrooms cut into slices, half a tea-spoonful of pepper, and as much salt as is required ; this will be regulated by the condition of the bacon. Pour over them a wine-glassful of stock and another of sherry, and simmer gently for a quarter of an hour. Add a table-spoonful of finely-minced parsley, boil for a minute, and serve on a hot dish. Garnish with toasted sippets. Probable cost, Is. 6d. per dozen. Sufficient for thi-ee or four persons.