Forcemeat for Larks

Ingredients

• a quarter of a pound of calf’s liver
• about the same quantity of rather fat ham
• a bead of garlic
• a piece of lemon-peel the size of the first finger-nail
• a tea-spoonful of parsley
• a little cayenne pepper
• and some salt
• enough aromatic mixed herbs to cover a sixpence

Method

1. 1

   Fry calf's liver and ham.

2. 2

   Chop garlic, lemon peel, parsley, and mushrooms finely.

3. 3

   Mix with spices and herbs.

4. 4

   Place forcemeat in paper cases, top with roast lark, and serve.

Nutrition per serving

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 36. The excerpt below is the record exactly as published.

a little cayenne pepper and salt. Mix the whole well together, and if a sausage -macliine is in the house, of course run it through it ; but if not, some pains and time must be spent over the chopping. Roll it up into small balls, dip them first into some well-beaten-up egg, and then into some fine bread-crumbs, and fry ; and serve with some gravy poured round, exactly as the mutton cutlets were done in the previous article, though of course these rissoles are far superior to those made from mutton. Next with regard to the forcemeat for the paper cases for the larks. These paper cases can be bought at the pastrycook’s, but they are easily made at home, much cheaper, out of stiff note-paper. Take a quarter of a pound of calf’s fiver, cut it up into small pieces, and fry in about the same quantity of rather fat ham. Chop up finely a bead of garlic, a piece of lemon-peel the size of the fii'st finger-nail, a tea-spoonful of parsley, and the remaining half of the tin of mushrooms ; add HOW TO GIVE A DINNER. 71 a little cayenne pepper and some salt, and enough aromatic mixed herbs to cover a sixpence

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