Larks, Potted
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four persons. Time: twenty-five 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 818. The excerpt below is the record exactly as published.
Larks, Potted. — Pluck and clean a dozen larks, cut off the heads, necks, and legs, open and flatten them, and season each one with a little pepper, salt, and grated nutmeg. Arrange them closely in a potting-pan, place a quarter of a pound of butter
Cook this with the app: pantry check, scaling, and the assistant.