Lark Soup

Ingredients

• lOoz. of washed rice
• three dozen Larks
• 1 pinch of chopped green mint
• the juice of two pomegranates
• broth

Method

1. 1

   Boil rice in broth until reduced to puree.

2. 2

   Clean and fry Larks, remove fillets, and prepare stock with bones.

3. 3

   Pass stock through a sieve into rice puree, add fillets, warm, and serve with mint and pomegranate juice.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 270. The excerpt below is the record exactly as published.

Lark Soup. — Boil lOoz. of washed rice in broth till reduced to puree, adding occasionally a little more broth to keep it thin. Singe, draw, and clean three dozen Larks, fry them in a stewpan, sprinkle with pepper and salt, let them cool, then remove their fillets, and trim them neatly. With the bones and trimmings of the Larks prepare a little stock ; when made, pass it through a fine hair sieve into the rice puree. Put the fillets in the soup, warm them up again, then pour all into a hot dish ; add 1 pinch of chopped green mint, the juice of two pomegranates

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