Larks, Stewed
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for three or four persons. Probable cost: Is. 6d. per dozen.
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, Stewed.— Pick and clean a dozen larks ; open them, and fry them with two ounces of fat bacon, cut into small pieces, until they are lightly browned ; dredge a little lioui- over them, and add half a pottle of mushrooms cut into slices, half a tea-spoonful of pepper, and as much salt as is required ; this will be regulated by the condition of the bacon. Pour over them a wine-glassful of stock and another of sherry, and simmer gently for a quarter of an hour. Add a table-spoonful of finely-minced parsley
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