vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potted Larks
From The encyclopaedia of practical cookery, 1892
Serves 6
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 271. The excerpt below is the record exactly as published.
Potted Larks. — Carefully pick, singe, and draw the required quantity of Larks ; diy them, sprinkle plentifully inside and out with pounded mace, pepper, and salt, put them in stone jars, with a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.