Larks, Roast
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two persons. Time: ten to fifteen 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, Roast. — Pick and clean half a dozen larks, cut off the legs, and pick out the gizzards with the point of a knife. Season the birds lightly with a little pepper, salt, and grated nutmeg, and strew a tea- spoonful of chopped parsle
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