Stewed Larks a la Macedoine
From The encyclopaedia of practical cookery, 1892
Serves 1
The Larks should be glazed before serving.
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 272. The excerpt below is the record exactly as published.
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.
Cook this with the app: pantry check, scaling, and the assistant.