Lark Pie (to be eaten cold)

Ingredients

• a dozen larks
• a pint of water
• half a pound of lean veal
• half a pound of sausage-meat
• four ounces of unsmoked bacon
• three table-spoonfuls of chopped parsley
• a dessert-spoonful of powdered thyme
• a tea-spoonful of white pepper
• a little salt

Method

1. 1

   Empty and prepare larks.

2. 2

   Simmer with veal trimmings, parsley, thyme, carrot, and water until reduced.

3. 3

   Mince lark livers and mix with forcemeat.

4. 4

   Fill larks, line a mould with crust, layer with mincemeat, cover, and bake.

5. 5

   Pour in strained liquor after baking.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 816. The excerpt below is the record exactly as published.

a pint of water. Let them simmer very gently until the liquid is considerably reduced, and will jelly. Mince the livers of the larks finely, and mix them with half a pound of lean veal, half a poimd of sausage-meat, four ounces of unsmoked bacon, three table-spoonfuls of chopped parsley, a dessert- spoonful of powdered thyme, a tea-spoonful of white pepper, and a little salt. The quantity must be regulated by the condition of the bacon. Work up half of this forcemeat with a table-spoonful of light wine, and fill the larks with it. Line a mould or pie-dish throughout with a good stiff crust. Put a layer of loose mincemeat at the bottom, lay the larks upon it, and fill up the empty spaces with mincemeat. Place three or four slices of bacon on the top, put on the cover, fasten the edges securely, and cut a slit in the middle through which the gravj- may after- wards be poured. Bake in a moderate oven. When the pastry is sufficiently baked, strain the liquor into it through the hole in the top, then cover it with a small ornament, and let it get quite cold before cutting it ; indeed, it will be better if the dish is kept a day or two before being used. Time to bake, from an hour and a half to two hours. Probable cost of larks, Is. 6d. per dozen. Sufficient for six or eight persona. LAB ( 366 ) LAR ' Lark Pie (to be eaten hot). — Take a dozen larks, empty them, cut off their heads, necks, and legs, roll them in floirr, fill them with a forcemeat made of foiu- table-spoonfuls of finely-grated bread-crumbs, half a table- spoonful of chopped parsley, the rind of a quarter of a lemon, finely minced, a small salt- spoonful of salt, and half a salt-spoonful of pepper. Place three or four slices of bacon and three or four sKces of lean beef at the bottom of a pie-dish, put the larks upon them, and strew over them half a tea-spoonful of pepper, a table-spoonful of parsley, a shallot cut into small pieces, and a little salt, if required, but this will depend upon the con- dition of the bacon. Pour half a pint of weak stock over the whole, line the edges with a good crust, cover the dish with the same, and bake in a moderate oven. Time to bake, from an hour and a quarter to an hour and a half. Probable cost of larks, Is. 6d. per dozen. Suffi- cient for six or seven persons. 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

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