Mauviettes a la Mentiere

Ingredients

• 8 or 9 larks
• ½ lb. streaky bacon
• ½ lb. lean beef
• ½ lb. veal
• 1 carrot
• 3 cloves
• 10 peppercorns
• 2 blades whole mace
• a few sprigs of savoury herbs
• 1½ pint stock
• 2 oz. butter
• 1 lemon
• fried bread croustades or croutons

Method

1. 1

   Cut the raw bacon, beef, veal, and carrot into slices, and place alternately in layers in a stewpan with the cloves, peppercorns, mace, and herbs.

2. 2

   Cover the stewpan closely, set it on the fire, and allow it to draw until the gravy is extracted; then add the boiling stock and simmer for half an hour or more.

3. 3

   Draw and bone the larks and stuff them with forcemeat made from pound beef, bread-crumbs, yolk of egg, lemon-rind, tarragon, and cream.

4. 4

   Fry the stuffed birds in butter until brown, then add to the sauce and simmer for about ten minutes.

5. 5

   Serve on fried bread with bacon and lemon slices.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 305. The excerpt below is the record exactly as published.

lb. lean beef, £ lb. veal, 1 carrot, 3 cloves, 10 pepper- corns, a few sprigs of savoury herbs, 2 blades of white mace. Cover the stewpan closely, set it on the fire and allow it to draw until the gravy is extracted ; then add a pint of boiling stock, and allow to simmer for half an hour or more. Remove the fat and strain. Draw and bone six larks, and stuff them with forcemeat made as follows : — Pound in a mortar three ounces of lean beef ; when quite fine add 3 oz. of bread-crumbs, one yolk of egg, the rind of half a lemon finely chopped, a few sprigs of tarragon-leaves, and the juice of half a lemon. Pound all well, and mix with a tablespoonful of cream. Season with pepper, salt, and a little grated nutmeg. Stuff the birds with this, flatten the breasts, dip them in flour, and fry in butter a nice brown. Pour off the butter. Add the birds to the sauce, cover well, and let simmer for about ten minutes. Have ready six small oval-shaped fried bread croutons, put a thin slice of broiled bacon and a slice of lemon on each. Dress the birds upon these, sauce over, and serve. A glass of Madeira wine will greatly improve the sauce if added when the birds are being simmered. 1055. Mauviettes a la Mentiere. — 8 or 9 larks, \ lb. streaky bacon, £ lb. lean beef, £ lb. veal, 1 carrot, 3 cloves, 10 peppercorns, 2 blades whole mace, a few sprigs of savoury herbs, 1J pint stock, forcemeat, 2 oz. butter, pint sauce Perigueux (No. 243), i lb. boiled bacon, 1 lemon, fried bread croustades or croutons

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