Larks and other small Birds (No. 80)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Birds

Larks and other small Birds.—(No. 80.)

For coating the birds

yelk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For basting

fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the sauce

grated bread ↝ Bread, vegetable [Yeast breads]
clarified butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
see No. 259

Garnish

slices of lemon ↝ Lemon, raw [Citrus fruits]

Instructions (10)

When the birds are picked, gutted, and cleaned, truss them.
Brush them with the yelk of an egg, and then roll them in bread-crumbs.
Spit them on a lark-spit, and tie that on to a larger spit.
Roast them at a quick fire for ten or fifteen minutes.
Baste them with fresh butter while they are roasting.
Sprinkle them with bread-crumbs till they are well covered with them.

For the sauce

Fry some grated bread in clarified butter.
Set the fried bread to drain before the fire, that it may harden.
Serve the crumbs under the larks when you dish them.
Garnish them with slices of lemon.

Original Text

Larks and other small Birds.—(No. 80.)

These delicate little birds are in high season in November. When they are picked, gutted, and cleaned, truss them; brush them with the yelk of an egg, and then roll them in bread-crumbs: spit them on a lark-spit, and tie that on to a larger spit; ten or fifteen minutes at a quick fire will do them enough; baste them with fresh butter while they are roasting, and sprinkle them with bread-crumbs till they are well covered with them.

For the sauce, fry some grated bread in clarified butter, see No. 259, and set it to drain before the fire, that it may harden: serve the crumbs under the larks when you dish them, and garnish them with slices of lemon.

Notes

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