Baked Stuffed Larks

Ingredients

• ten Larks
• 2oz. of finely-chopped ham
• a small quantity of chopped sage
• pounded mace
• salt to taste
• pepper to taste
• ten slices of bacon
• a sufficient quantity of rich veal gravy
• flavour it with lemon-juice
• garnish with slices of lemon

Method

1. 1

   Clean and draw the Larks.

2. 2

   Prepare stuffing by mixing finely chopped chicken flesh with ham, raw fat bacon, sage, mace, salt, and pepper.

3. 3

   Stuff the birds with half of the forcemeat, cover with bacon, roll up, and bind.

4. 4

   Lay in a baking-dish, cover, and bake in a moderate oven.

5. 5

   Heat veal gravy with lemon juice, place cooked Larks on a hot dish, pour gravy around, garnish with lemon slices, and serve.

Nutrition per serving

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 stuffed Larks. — Clean and draw ten Larks, and prepare the following stuffing : Free the white flesh of a cold chicken from skin and bone, chop finely, and mix it with 2oz. of finely-chopped ham and raw fat bacon, a small quantity of chopped sage and pounded mace, and salt and pepper to taste. When well mixed, stuff the birds with half of the forcemeat. Cut ten slices of bacon, spread over the remainder of the forcemeat, put a Lark on each, roll them up and bind round with tape, or secure the bacon with a small skewer. Lay them side by side in a baking-dish, cover, and bake in a moderate oven. Heat a sufficient quantity of rich veal gravy and flavour it with lemon-juice. When the Larks are cooked, place them on a hot dish, pour the gravy round, garnish with slices of lemon

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