Stewed Larks

Ingredients

• 2 dozen larks
• a piece of bacon fat
• remove the meat off 6 of them
• a few savoury herbs
• bread soaked in milk
• pepper
• salt
• a little flour

Method

1. 1

   Roast 2 dozen larks slightly, with a piece of bacon fat over each lark.

2. 2

   Remove the meat off 6 of them, pound it in a mortar; add a few savoury herbs and bread soaked in milk, pepper, and salt.

3. 3

   Stuff the other 18 larks with this mixture, and put them in a stewpan with the gravy from the roasting of the larks.

4. 4

   Sprinkle with a little flour, pepper, and salt.

5. 5

   Stew very gently, and serve on fried pieces of bread.

6. 6

   Pour the sauce over.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 41. The excerpt below is the record exactly as published.

Stewed Larks. Roast 2 dozen larks slightly, with a piece of bacon fat over each lark. Then remove the meat off 6 of them, and pound it in a mortar ; add a few savoury herbs and bread soaked in milk, pepper and salt. Stuff the other 18 larks with this mixture, and put them in a stewpan with the gra\^ which came from the roasting of the lax'ks. Sprinkle with a little flour

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