Lark Pie
From Practical household cookery, 1891
Serves 3
Mushrooms and yolks of hard-boiled eggs can improve this pie.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 152. The excerpt below is the record exactly as published.
LARK PIE. Pick, singe, clean, and draw two dozen larks as for roast larks (No. 680). Cut off the heads, wings, and legs and put them aside; cut in small scollops one pound of cushion of veal, and half a pound of lean bacon, free from rind and giistle ; lay alternately one-third of these slices at the bottom of the pie-dish ; put on them twelve larks, close together, spread the half of two finely-chopped shalots, a little parsley, and thyme. Season with salt and a pinch of cayenne; make another layer with one-third of the scollops ; put on these the other twelve larks, then another layer of ingredients and seasoning, then lay upon the birds the remainder of the veal and bacon ; fill up the dish two- thirds full with good stock or gravy. Cover the lot with puff paste
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Cook this with the app: pantry check, scaling, and the assistant.