Larks, Broiled
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six persons. Time: ten minutes.
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, Broiled. — Pick and clean a dozen larks, cut oft" their heads and legs, truss them firmly, rub them over with beaten egg, and strew bread-crumbs and a small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.