1144. ROAST LARKS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (14)
  1. Cut off the heads and legs of the larks.
  2. Pick out the gizzards at the sides with the point of a small knife.
  3. Season the larks with chopped parsley, pepper, salt, and nutmeg.
  4. Rub the larks over with beaten yolks of eggs.
  5. Bread-crumb the larks.
  6. Sprinkle the larks with clarified butter.
  7. Roll the larks in bread-crumbs a second time.
  8. Run the larks on a lark-spit.
  9. Fasten the lark-spit on a common spit.
  10. Roast the larks before a very brisk fire for about a quarter of an hour.
  11. Baste the larks with fresh butter melted in a spoon before the fire.
  12. When done, dish the larks up in rows, or in a circle.
  13. Fill the centre with bread-crumbs fried of a light-brown colour in a saucepan with butter.
  14. Serve the larks with the recommended sauce.
Original Text
1144. ROAST LARKS. CUT off the heads and legs, and pick out the gizzards at the sides with the point of a small knife; season with chopped parsley, pepper and salt, and nutmeg; rub the larks over with beaten yolks of eggs, bread-crumb them, sprinkle them with clarified butter, and roll them in bread-crumbs a second time; then run them on a lark-spit, fasten this on a common spit, and roast them before a very brisk fire for about a quarter of an hour, basting them with fresh butter melted in a spoon before the fire. When done, dish them up in rows, or in a circle, fill the centre with bread-crumbs fried of a light-brown colour in a saucepan with butter, and serve them with the sauce recommended for ruffs and reeves.
Notes
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