Stewed Larks with Mushrooms
From The encyclopaedia of practical cookery, 1892
Serves 4
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 Mushrooms. — Clean and prepare ten or twelve Larks, and fry them slightly in butter. Put 2 breakfast-cupfuls of button-mushrooms into a saucepan with an equal quantity of cream, and stew gently, adding a bay-leaf and salt anil pepper
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