Stewed Larks with Macaroni
From The encyclopaedia of practical cookery, 1892
Serves 2
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 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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