Lark Pudding

Ingredients

• Six Larks
• Half a pound of Fillet Steak
• Six Oysters
• Half a pound of Liver Farce
• One Shalot
• A teaspoonful of chopped Mushrooms
• Grated Nutmeg
• Pepper and Salt
• One gill of Brown Sauce
• Suet Paste

Method

1. 1

   Grease and line a pint-and-a-half pudding basin with good suet paste.

2. 2

   Bone and clean the larks, stuff each one with liver farce with an oyster in the middle, wrap each lark up in a thin strip of steak, season each piece of steak with pepper and salt and a very little grated nutmeg.

3. 3

   Put some pieces of steak in the bottom of the basin, put the rolled-up larks in neatly, sprinkle over the chopped shalot and mushrooms, pour in the brown sauce, fill in with any pieces of steak left, wet round the edge of the paste, put on the top crust, tie it up in a cloth tightly, plunge into boiling water and boil gently for two hours.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 50. The excerpt below is the record exactly as published.

Lark Pudding. Ingredients, Six Larks. Half a pound of FiUet Steak. Six Oysters. Half a pound of Liver Farce. One Shalot. A teaspoonful of chopped Mushrooms. Grated Nutmeg. Pepper and Salt. One gill of Brown Sauce. Suet Paste

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