Larks (a la Macedoine)
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for eight or ten persons. Probable cost: Is. 6d. per dozen.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 817. The excerpt below is the record exactly as published.
Larks (a la Macedoine). — Pick and clean two dozen larks, cut off their necks and heads, and fiU them with a forcemeat made of their livers, finely minced, three ounces of veal, three ounces of fat bacon, a salt-spoonful of salt (if this be necessary), a quarter of a toa- spoonful of pepper, a table-spoonful of pow- dered sweet herbs, and a quarter of a nutmeg, grated. Pound the forcemeat well before put- ting it into the birds. Lay the larks into a deep dish, pour over them a pint of good gravy
Cook this with the app: pantry check, scaling, and the assistant.