Lark Pie

Ingredients

• two dozen larks
• one pound of cushion of veal
• half a pound of lean bacon
• a little parsley
• thyme
• salt and a pinch of cayenne
• good stock or gravy
• puff paste

Method

1. 1

   Prepare larks by singeing, cleaning, and drawing.

2. 2

   Cut veal and bacon into scollops.

3. 3

   Layer in a pie-dish with larks, shallots, parsley, thyme, and seasoning.

4. 4

   Cover with stock or gravy and puff paste.

5. 5

   Bake for about an hour and a half.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 153. The excerpt below is the record exactly as published.

LARK PIE. Picky singe, clean, and draw two dozen larks as for roafit larks (No. 680). Cut ofP 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 gristle ; 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 puif paste. Bake in a moderately-heated oven for about an hour and a half, replenish the gravy in the usual way, and put it by till wanted. Nuie, — Two or three fresh mushi'ooms finely chopped, and the yolks of four hard-boiled eggs, cut in quarters and properly spread with the seasoning, will improve this pie. Any other small birds can also be made into a similar pie. 697. PARTRIDGE PIE. Pick, draw, and singe three pai-t ridges ; cut oflF the feet and wings ; cut the partridges into small joints, cover the bottom and sides of a pie-dish with thin layers of fat bacon, place the pieces of partridges in close order on these; season well with salt, pepper, and aromatic herbs ; lay upon these six small scollops of fillet of beef, well flattened and seasoned, make another la3''er with slices of fat bacon ; soak the whole with game or ordinary broth flavoured with essence of game. Cover the dish with puff paste

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