595. Larks (l’Alouette)

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 8 min Total: 8 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

a thin slice of bacon ↝ Beef, bacon, cooked [Bacon]
a leaf of celery ↝ Celery, raw [Vegetables and Vegetable Products]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
pies (see Pigeon Pie)

Instructions (3)

Roast larks plainly.
Roast larks with a thin slice of bacon and a leaf of celery tied over them.
Serve with a little gravy and bread-crumbs.

Original Text

595. Larks (l’Alouette).—They are best in winter when very fat; they are roasted plain or with a thin slice of bacon and a leaf of celery tied over them; they require about eight minutes, and served with a little gravy and bread-crumbs, they are also used in pies (see Pigeon Pie); and may be dressed like Snipes.

Notes

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