Salmis of Larks

Ingredients

• a dozen larks which have been drawn, picked, and singed
• save the livers
• any cold game or chicken
• a little boiled bacon fat
• some chopped truffles
• with fried toast underneath each lark
• slices of bacon on the top
• a buttered paper

Method

1. 1

   Sauté larks until half done.

2. 2

   Make a forcemeat with livers, cold game, bacon fat, and truffles.

3. 3

   Fill larks, arrange on a dish with fried toast, top with bacon and buttered paper, and cook in the oven for about twenty minutes.

4. 4

   Remove paper and bacon, sprinkle with breadcrumbs, and serve with sauce separately.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 92. The excerpt below is the record exactly as published.

Salmis of Larks. If larks are fat and in good order, a dozen ought to weigh 14 ozs. Take a dozen larks which have been drawn, picked, and singed ; save the livers. Saiitez the larks till they are half done ; make a forcemeat with the livers, any cold game or chicken, a little boiled bacon fat, and some chopped truffles. Fill the inside of the larks ; arrange them on a silver or china dish, with fried toast underneath each lark. Lay slices of bacon on the top, and over that a buttered paper

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