Larks (Baked)
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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 Recipes for the million (1891), page 126. The excerpt below is the record exactly as published.
LARKS (BAKED). — Take a dozen fat larks, pick and bone them, season with salt and pepper, and stuff them with quenelles. Dish them tastefully, and put some of the quenelles into the dish with slices of fried bread. Cover the whole with layers of bacon, and bake for twenty minutes
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