Roasted Larks

Ingredients

• twenty-four Larks
• eight slices of bacon
• butter
• breadcrumbs
• green-grape sauce

Method

1. 1

   Clean and prepare Larks, tie in bacon and vine leaves, roast while basting with butter.

2. 2

   Serve hot.

3. 3

   Alternatively, dip in egg and breadcrumbs before roasting.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 269. The excerpt below is the record exactly as published.

twenty-four Larks ; cut off their legs and necks, put the Larks in a stewpan with a little fat bacon, lard, and three or four thin slices of streaky bacon, and fry till lightly browned over a sharp fire, seasoning with a bay-leaf, a little grated nutmeg, and salt ; then move the stewpan off the fire and let the Larks cool. Make some veal quenelle forcemeat, and mix with it some pounded cooked chicken livers; pass all the force- meat through a sieve, then add 3 or 4 table-spoonfuls of cooked and chopped mushrooms. Roll out 8oz. of short- paste, making it round and rather thick, put it on a round baking-dish, spread a layer of forcemeat in the centre, and arrange the Larks in a dome shape, filling in between with forcemeat, and cover with thin slices of fat bacon, and a short-paste crust over that completing the pie. Bake the pie in a moderate oven for one hour ; when done, slip it on to a hot dish, make a circular incision in the For details respecting Culinary Processes, Utensils, Sauces, d:c., referred to, see under their special heads. 832 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Larks — con tinned. centre, removing the top, and through this opening take out the bacon ; pour inside a little thickened brown gravy that has been reduced with wine, put the cover on again, and serve. Lark Pudding. — Prepare six or eight Larks ; roll two or three very thin and very small beef-steaks round small pieces of fat. Make a common suet crust, roll it out, and line a pudding-basin with some of it. Put in the Larks and the rolled steaks, pour in a small quantity of water, cover with another piece of paste, pinch the edges together, tie a floured cloth over, and boil for three hours. Lark Raised Pie served Hot. — Clean, remove the gizzards, and cut off the necks and legs from two-dozen-and-a-lialf Larks; sprinkle with a little pepper and salt, put them in a sauti-pan with a little butter, and cook. Line a but- tered entree-mould with short-paste, fill it with flour, put a paste cover on the top, pinch the edges together, dip a paste- brush in beaten egg, glaze the top of the pie with it, and bake the crust ; when done, cut out the cover tin. inside the edge, and shake the flour well out ; take the crust out of the mould, brush it inside and out with beaten egg, and dry in the oven for four or five minutes. Drain the Larks when cooked, put them in the crust, finishing with a circle of them set close together, breast outwards, round the top of the pie, and fill the centre with turned mushrooms ; Fig. 1047. Lark Raised Pie. reduce some Spanish sauce with essence of Larks, pour it in the pie, and serve. See Fig. 1047. Lark Scallops in a Croustade. — Cut the fillets off about thirty Larks; put them in a saute-pan with a piece of butter, sprinkle with pepper and salt, and fry them. Drain when cooked, and let them cool. Slice the same quantity of truffles as there are Larks. Reduce some partridge chaudfroid sauce with a little essence of Larks, and mix with it the cooked fillets of Lark and the sliced truffles. Prepare a fried bread croustade, put it on a hot dish, arrange the scallops on it, raising them in a pyramid shape, garnish the dish with crofttons of aspic jelly, and serve. Lark Soup. — Boil lOoz. of washed rice in broth till reduced to puree, adding occasionally a little more broth to keep it thin. Singe, draw, and clean three dozen Larks, fry them in a stewpan, sprinkle with pepper and salt, let them cool, then remove their fillets, and trim them neatly. With the bones and trimmings of the Larks prepare a little stock ; when made, pass it through a fine hair sieve into the rice puree. Put the fillets in the soup, warm them up again, then pour all into a hot dish ; add 1 pinch of chopped green mint, the juice of two pomegranates, and serve. 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, tie down and bake in a moderate oven. When cooked take the Larks out of the gravy, put them into potting-jars, pour clarified butter over, cover them with stout paper, tie down tightly, and keep them in a dry store-closet till wanted for use. Roasted Larks. — (1) Clean and prepare the Larks, tie them up in thin slices of fat bacon and then in vine-leaves and roast in front of a clear fire, basting frequently with butter and turning the spit very rapidly. Serve hot. Larks — continued. (2) The Larks may be brushed over with egg, dipped in breadcrumbs, seasoned with salt, and then roasted as above and served with green-grape sauce. (3) Singe, clean, and remove the gizzards from twenty- four Larks ; cut off the heads and legs, sprinkle pepper, salt, a little chopped parsley, and grated nutmeg inside, dip them in beaten eggs then in breadcrumbs, run a large skewer through and fasten it on to a spit ; roast them in front of a clear brisk fire, basting continually with butter. When cooked, arrange them in a circle on a hot round- shaped dish ; have ready some breadcrumbs fried crisp and brown in a little butter, drain, and put them in the circle of Larks. Serve with butter sauce with a little lemon- juice squeezed in it. (4) Singe and remove the gizzards from eight Larks ; cut • eight slices of bacon

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