Larks Roasted

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

the birds
a thin skewer
the feet
warm butter or clean dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
warm butter or clean dripping
a little piece of fat slitted bacon ↝ Beef, bacon, cooked [Bacon]
dripping or butter
dripping or butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
toasted bread ↝ Bread, vegetable [Yeast breads]
browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
watercress salad ↝ Watercress, raw [Vegetables and Vegetable Products]
quarters of cut lemon ↝ Lemon, raw [Citrus fruits]

Instructions (12)

Pick, singe, and cleanse the birds in the same way as ortolans, but remove the gizzard; the trail may, if liked, be left in.
Arrange them on a thin skewer by passing it through their bodies to truss them, cut off the feet.
Brush them over with warm butter or clean dripping.
Place a little piece of fat slitted bacon on the breast of each bird.
Roast before a brisk fire for eight to ten minutes, keeping them well basted with dripping or butter during the whole time they are cooking.
Prepare toasted bread: butter it and cut it in little square pieces or stamp it out with a small round cutter.
Place the prepared toast on a baking tin under the birds which are cooking to catch the drippings or gravy.
When the birds are cooked, take them up and remove the skewer.
Place each bird on a separate piece of toast.
Arrange the birds around the dish.
Fill up the centre of the dish with browned breadcrumbs.
At each corner of the dish, place a nice pile of watercress salad and quarters of cut lemon.

Original Text

Larks Roasted.
(Mauviettes rôties.)
PICK, singe, and cleanse the birds in the same way as ortolans, but remove the gizzard, the trail may, if liked, be left in; arrange them on a thin skewer by passing it through their bodies to truss them, cut off the feet, brush them over with warm butter or clean dripping, and place a little piece of fat slitted bacon on the breast of each, and roast before a brisk fire for eight to ten minutes, keeping them well basted with dripping or butter during the whole time they are cooking. Have some toasted bread buttered, and cut in little square pieces or stamped out with a small round cutter, place these on a baking tin, and put them under the birds which are cooking to catch the drippings or gravy from the larks; when the birds are cooked, take them up and remove the skewer, place each bird on a separate piece of toast and arrange them round the dish, fill up the centre with browned breadcrumbs, and at each corner of the dish place a nice pile of watercress salad and quarters of cut lemon.

Notes

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