Larks au Gratiu
From The thorough good cook, 1895
Serves 6
Use a nice color and well-seasoned Spanish sauce.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 150. The excerpt below is the record exactly as published.
Larks au Gratiu. Take eighteen larks, as fat as possible : pick and bone them ; next, season them with salt and j^epper, and stuff them with a farce fine, or a farce a quenelles ; the former, however, is preferable. Dish them nicely, and put some of the farce into the dish. Insert slices of fried bread, cut whimsically, between the birds. When the larks are laid all round the dish, put into the middle any that may be left ; these latter are to be raised higher than the rest. Cover the whole with layers of bacon, and leave it in the oven for twenty minutes
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Cook this with the app: pantry check, scaling, and the assistant.