Stewed Larks

Ingredients

• two dozen Larks
• a thin layer of fat bacon
• a slice of stale bread
• pepper
• salt
• the gravy from the Larks

Method

1. 1

   Prepare the Larks, cover each with bacon, roast lightly.

2. 2

   Cut meat off six Larks, pound with herbs and soaked bread, stuff remaining Larks.

3. 3

   Put in a saucepan with gravy, sprinkle with flour, pepper, and salt, and stew gently until done.

4. 4

   Fry bread, place Larks on it, pour sauce over, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 272. The excerpt below is the record exactly as published.

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

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