Lark Pie
From The encyclopaedia of practical cookery, 1892
Serves 6
Cover with paper after the first 15 minutes of baking.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 268. The excerpt below is the record exactly as published.
Lark Pie. — (1) Singe a couple of dozen Larks if for a large Larks — continued. pie, less in proportion for a smaller pie. Cut off the necks and claws, and take out the gizzards ; put them in a frying-pan with two or three slices of streaky bacon and a small piece of butter, and fry over a sharp fire for nine or ten minutes. Line the bottom of a pie-dish with a few thin slices of veal or beef, drain the Larks and put them in it, pour a little gravy in the pan in which the Larks were cooked, thicken it with a little kneaded butter, stir over the fire for five or six minutes, then pour it over the birds. Moisten the edges of the ine-dish when the Larks are cool, put a strip of puff paste round it, roll out a thin round of puff paste, cover the pie with it, pinching it at the edges. Make a small hole in the top, and fix some leaves imitated in pastry round it ; bake the pie in a moderate oven for an-liour-and-a-hal
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