To roast Larks

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 (6)

larks
small thin slices of fat bacon
a piece of a vine or green sage leaf ↝ Lettuce, red leaf, raw [Vegetables and Vegetable Products]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
fried breadcrumbs
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Take the entrails out of the birds, wash and wipe them dry.
Put them upon a lark spit, with small thin slices of fat bacon and a piece of a vine or green sage leaf between each, if approved.
While roasting, put over them crumbs of bread, or roast them plain.
When they are done, serve them up with fried breadcrumbs round them, and melted butter in a sauce boat.

Original Text

To roast Larks.

Take the entrails out of the birds, wash and wipe them dry, put them upon a lark spit, with small thin slices of fat bacon and a piece of a vine or green sage leaf between each, if approved; and while roasting, put over them crumbs of bread, or roast them plain. When they are done, serve them up with fried breadcrumbs round them, and melted butter in a sauce boat.

Notes

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