Salmis of Larks
From The encyclopaedia of practical cookery, 1892
Serves 3
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.
Salmis of Larks. — (1) Singe, pick, and take out the gizzards of twelve Larks, leaving their legs. Cut Jib. of streaky bacon into slices Ain. thick, divide them into pieces lin. long, put them into a stewpan holding about 2qts. with a small lump of butter, fry till lightly coloured, then put in the Larks and lqt. of mushrooms previously washed and cut in slices. Fry for eight minutes, then sprinkle with 2 table-spoonfuls of flour, and toss over the fire for a minute or two longer. Heat f pint of white sauce, sprinkle in a little pepper and salt, pour it gradually into the stewpan containing the Larks, stirring the while to prevent it getting lumpy, and add 1 table-spoonful of chopped parsley ; continue stirring over the fire for two or three minutes, then turn all on to a hot dish, and serve. (2) Singe, clean, and draw the required quantity of Larks, put them in a stewpan with a little butter, sprinkle pepper and salt over them, and fry till well browned ; pour in an equal quantity of white wine and stock, add some chopped shallots, parsley, and mushrooms, and boil gently till done. When ready to serve, pour the salmis of Larks on to a hot dish, and garnish with crofttons of fried bread. Stewed Larks. — Prepare two dozen Larks, cover each with a thin layer of fat bacon, fix them on the spit, and roast lightly in front of a clear fire. Cut the meat off six of them, pound it in a mortar with a few sweet herbs and a slice of stale bread soaked in milk, sprinkle with pepper and salt, and stuff the remaining Larks with the prepara- tion. Put them in a saucepan with the gravy from the Larks, sprinkle over a little flour, pepper, and salt, and let them stew gently by the side of the fire till done. Fry some pieces of bread, put them on a hot dish, place the Larks on them, pour the sauce over, and serve. Stewed Larks a la Macedoine. — Clean and bone twelve Larks, stuff them with a forcemeat made with their chopped livers and a little veal and fat bacon in equal quan- tities, all well pounded in the mortar, and seasoned highly with chopped herbs and allspice ; put them into a saucepan with a little rich gravy, and cook in the oven for fifteen minutes. Put a border of mashed potatoes on a dish, fill up the centre with chopped cooked vegetables, such as carrots, turnips, &c., making a dome, arrange the birds round it, pour round the gravy, and serve. The Larins should be glazed before being served. Stewed Larks with Macaroni. — Put a dozen Larks into a pan with a good-sized lump of butter and fry slightly, together with a bay-leaf and a small whole onion. Boil For details respecting Culinary Processes, Utensils , Sauces , &c., referred to, see under their special heads. ARTISTIC SUPPER DISHES. N°1 N°i Shelled Prawns , Sliced Cucumber. Small made Salad with Chopped volk of Esg N°2 Sheeps Kidney on Water Cress . dressed with Champignons . N<?3 Plovers Eggs Prawns t Pickled) & Boned Anchovies . on Small Salad & Chopped yolk of E°'g N?4 Prawns same way as above with Cucumber . Small Salad & Chopped Ego N?5 Sweetbread, sliced Lemon. Champignons Truffles & Watercress . THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 833 Larks — continued. Jib. of macaroni in milk-and-water until it is swollen but not soft, sprinkle in a little salt
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Cook this with the app: pantry check, scaling, and the assistant.