Lark Raised Pie

Ingredients

• twenty-four Larks
• a little pepper
• a little salt
• a little butter
• flour
• beaten egg
• Spanish sauce

Method

1. 1

   Clean, remove the gizzards, and cut off the necks and legs from the Larks.

2. 2

   Sprinkle with pepper and salt, cook in a sauté pan with butter.

3. 3

   Line a buttered mould with short-paste, fill with flour, cover with paste, glaze with beaten egg, and bake.

4. 4

   After baking, fill with cooked Larks and pour in reduced Spanish sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 269. The excerpt below is the record exactly as published.

twenty-four Larks ; cut off their legs and necks, put the Larks in a stewpan with a little fat bacon, lard, and three or four thin slices of streaky bacon, and fry till lightly browned over a sharp fire, seasoning with a bay-leaf, a little grated nutmeg, and salt ; then move the stewpan off the fire and let the Larks cool. Make some veal quenelle forcemeat, and mix with it some pounded cooked chicken livers; pass all the force- meat through a sieve, then add 3 or 4 table-spoonfuls of cooked and chopped mushrooms. Roll out 8oz. of short- paste, making it round and rather thick, put it on a round baking-dish, spread a layer of forcemeat in the centre, and arrange the Larks in a dome shape, filling in between with forcemeat, and cover with thin slices of fat bacon, and a short-paste crust over that completing the pie. Bake the pie in a moderate oven for one hour ; when done, slip it on to a hot dish, make a circular incision in the For details respecting Culinary Processes, Utensils, Sauces, d:c., referred to, see under their special heads. 832 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Larks — con tinned. centre, removing the top, and through this opening take out the bacon ; pour inside a little thickened brown gravy that has been reduced with wine, put the cover on again, and serve. Lark Pudding. — Prepare six or eight Larks ; roll two or three very thin and very small beef-steaks round small pieces of fat. Make a common suet crust, roll it out, and line a pudding-basin with some of it. Put in the Larks and the rolled steaks, pour in a small quantity of water, cover with another piece of paste, pinch the edges together, tie a floured cloth over, and boil for three hours. Lark Raised Pie served Hot. — Clean, remove the gizzards, and cut off the necks and legs from two-dozen-and-a-lialf Larks; sprinkle with a little pepper and salt, put them in a sauti-pan with a little butter, and cook. Line a but- tered entree-mould with short-paste, fill it with flour, put a paste cover on the top, pinch the edges together, dip a paste- brush in beaten egg, glaze the top of the pie with it, and bake the crust ; when done, cut out the cover tin. inside the edge, and shake the flour well out ; take the crust out of the mould, brush it inside and out with beaten egg, and dry in the oven for four or five minutes. Drain the Larks when cooked, put them in the crust, finishing with a circle of them set close together, breast outwards, round the top of the pie, and fill the centre with turned mushrooms ; Fig. 1047. Lark Raised Pie. reduce some Spanish sauce

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