Baked Larks

Ingredients

• the required quantity of Larks
• a lump of butter
• sprinkle with a little salt
• sprinkle breadcrumbs over them

Method

1. 1

   Singe and cut the wings and legs of the Larks at the first joint, and remove the gizzards.

2. 2

   Run four small wooden skewers through each Lark, put them in a flat stewpan with butter, sprinkle with salt, fry over a sharp fire for three minutes, then sprinkle breadcrumbs over them.

3. 3

   Cover and bake on a slow fire until cooked.

4. 4

   Drain the Larks, take out the skewers, arrange in rows on a hot dish, pour the breadcrumbs-and-butter over them, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 262. The excerpt below is the record exactly as published.

Baked Larks. — Singe and cut the wings and legs of the required quantity of Larks at the first joint, and remove the gizzards. Run four small wooden skewers through each I, ark, put them in a flat stewpan with a lump of butter, sprinkle with a little salt, fry over a sharp fire for three minutes, then sprinkle breadcrumbs over them

Cook this with the app: pantry check, scaling, and the assistant.