Lark Pie (another way)

Ingredients

• a dozen larks
• a tea-spoonful of salt
• a tea-spoonful of pepper
• a finely-minced shallot
• a dozen small-mushrooms
• half a pint of good stock
• a table-spoonful of flour
• a table-spoonful of ketchup
• half a pound of lean veal
• half a pound of ham

Method

1. 1

   Prepare larks and fry with veal and ham.

2. 2

   Layer in a pie-dish, season, thicken stock with flour and ketchup, pour over, cover, and bake.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 817. The excerpt below is the record exactly as published.

Lark PiQ (another way). — Take a dozen larks, pluck them, cut off their heads, necks, and legs, and take the gizzards only from the insides. Fry them lightly, and with them half a pound of lean veal, and half a pound of ham cut into pieces about two inches square. Put the veal and ham at the bottom of a pie-dish,, place the larks upon them, and strew over them a tea-spoonful of salt, or less if the bacon be very salt, a tea-spoonful of pepper, a finely-minced shallot, and a dozen small- mushrooms cut into thin shoes. Thicken half a pint of good stock with a table-spoonful of flour, add a table-spoonful of ketchup

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