Potted Larks or Small Birds

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (3)
  1. Pass them with the same ingredients as for veal.
  2. When they are half done take them out and put the lean veal in.
  3. When the forcemeat is made put the birds into the pots with it, bake them, and proceed in the same manner as with potted veal.
Original Text
Potted Larks or Small Birds. Pass them with the same ingredients as for veal, and when they are half done take them out and put the lean veal in. When the forcemeat is made put the birds into the pots with it, bake them, and proceed in the same manner as with potted veal. N. B. Pheasants, partridges, chickens, &c. may be done in the same way, but will take a longer time baking. [238]
Notes
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