Larks in Cases

Ingredients

• three parts minced white flesh of cooked chicken
• one part ham
• one part raw bacon
• seasoned with chopped sage
• salt
• pepper
• a small quantity of pounded mace
• Butter as many paper cases as there are birds
• a slice of bacon over each

Method

1. 1

   Pluck, singe, draw, and bone the Larks.

2. 2

   Stuff each bird with a mixture of minced chicken, ham, raw bacon, sage, salt, pepper, and mace.

3. 3

   Butter paper cases, spread a layer of forcemeat, place the birds in, cover with bacon, and bake in a moderate oven.

4. 4

   After cooking, remove bacon, add gravy and lemon juice, garnish with parsley and serve.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 266. The excerpt below is the record exactly as published.

Larks in Cases. — (1) Pluck, singe, draw, and bone the Larks ; stuff each bird xvith a mixture composed of three parts minced Avhite flesh of cooked chicken and one part ham and raAV bacon seasoned with chopped sage, salt and pepper, and a small quantity of pounded mace. Butter as many paper cases as there are birds, spread a layer of the same forcemeat in each, put the birds in the cases, place a slice of bacon over each

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