Lark Pie (to be eaten hot)

Ingredients

• a dozen larks
• roll them in flour
• four table-spoonfuls of finely-grated bread-crumbs
• half a table-spoonful of chopped parsley
• the rind of a quarter of a lemon
• a small salt-spoonful of salt
• half a salt-spoonful of pepper
• three or four slices of bacon
• three or four slices of lean beef
• half a pint of weak stock

Method

1. 1

   Prepare larks and fill with forcemeat.

2. 2

   Layer bacon and beef in a pie-dish, add larks, season, pour stock, cover with crust, and bake.

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.

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

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