Stuffed Larks
From The encyclopaedia of practical cookery, 1892
Serves 7
Serve hot or cold.
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 269. The excerpt below is the record exactly as published.
about one dozen Larks with a mixture com- posed of 1 breakfast-cupful of grated breadcrumb, the finely- chopped peel of half a lemon, a little chopped parsley, pepper and salt, and moistened with one beaten egg. Lay at the bottom of the pie-dish 4lb. of beef and pb. of bacon cut in thin slices, and sprinkle a little pepper and salt over them; put the stuffed Larks on the top, sprinkle with more pepper, salt, and a little chopped parsley, and pour in 1 breakfast-cupful of stock. Make a cover with some puff paste rolled out thin, place it over the pie, fastening down at the edges by moistening it a little. Put the pie in a moderate oven, and bake for an hour
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