Larks au Chasseur

Ingredients

• the required quantity of Larks
• some small sausages
• thin slices of lean ham
• a sprinkling of flour
• salt
• pepper
• cover them with red wine

Method

1. 1

   Singe, draw, and clean the required quantity of Larks.

2. 2

   Put some small sausages and thin slices of lean ham in a saucepan, fry till brown, then put in the Larks, a few chopped mushrooms, and a sprinkling of flour, salt, and pepper, cover them with red wine, stand the saucepan over the fire till hot, then arrange the Larks, sausages, and slices of bacon on a hot dish.

3. 3

   Skim the fat off the sauce, pour it over, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 264. The excerpt below is the record exactly as published.

Larks au Chasseur. — Singe, draw, and clean the required quantity of Larks. Put some small sausages and thin slices of lean ham in a saucepan, fry till brown, then put in the Larks, a few chopped mushrooms, and a sprinkling of flour, salt, and pepper, cover them with red wine

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