Stewed Larks with Rice

Ingredients

• twenty-four Larks
• Jib. of raw ham
• one large onion
• 12oz. of well-washed and dried rice
• a sprinkling of cayenne pepper
• a bunch of parsley
• sufficient broth to cover the rice

Method

1. 1

   Prepare the Larks, fry with ham.

2. 2

   Fry onion, add rice, parsley, cayenne, and broth.

3. 3

   Boil for ten minutes, add Larks, stew until rice is done.

4. 4

   Serve with tomato sauce and Larks on top.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 273. The excerpt below is the record exactly as published.

Stewed Larks with Rice. — (1) Having selected the required quantity of Larks, pluck, draw, and singe them ; cut off the legs, put the Larks in a stewpan with Jib. of raw ham that has been previously steeped in water and cut in dice, and a little butter. Fry till lightly browned, then take out the Larks and ham with a skimmer; put in the stewpan one large onion, finely chopped, fry lightly but do not brown it, then add 12oz. of well-washed and dried rice, stir over the fire for a few seconds, put in a bunch of parsley, a sprinkling of cayenne pepper, and sufficient broth to cover the lice, place a lid on the stewpan, and boil for ten minutes; then put the Larks in again; pile some live embers on the lid, stand the stewpan over a slow fire and let the contents stew till the rice is done — it should be dry. Take out the Larks and bunch of parsley, pour a little tomato sauce in with the rice, then turn it into a hot deep dish, arrange the Larks on the top, glaze them, and serve. (2) Singe and draw twenty-four Larks

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