ROAST LARKS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (13)
  1. Pick, gut, and clean the larks.
  2. Truss the larks.
  3. Brush them over with the yolk of an egg.
  4. Sprinkle with bread crumbs.
  5. Roast them before a quick fire.
  6. Baste them continually with fresh butter.
  7. Keep sprinkling with the bread crumbs until the birds are well covered.
  8. Dish them on bread crumbs fried in clarified butter.
  9. Garnish the dish with slices of lemon.
Broiled Larks
  1. Cook broiled larks over a clear fire.
  2. They would take about 10 minutes or 1/4 hour.
Plainly Roasted Larks
  1. Larks may also be plainly roasted, without covering them with egg and bread crumbs.
  2. They should be dished on fried crumbs.
Original Text
ROAST LARKS. 972. INGREDIENTS.—Larks, egg and bread crumbs, fresh butter. Mode.—These birds are by many persons esteemed a great delicacy, and may be either roasted or broiled. Pick, gut, and clean them; when they are trussed, brush them over with the yolk of an egg; sprinkle with bread crumbs, and roast them before a quick fire; baste them continually with fresh butter, and keep sprinkling with the bread crumbs until the birds are well covered. Dish them on bread crumbs fried in clarified butter, and garnish the dish with slices of lemon. Broiled larks are also very excellent: they should be cooked over a clear fire, and would take about 10 minutes or 1/4 hour. Time.—1/4 hour to roast; 10 minutes to broil. Seasonable.—In full season in November. Note.—Larks may also be plainly roasted, without covering them with egg and bread crumbs; they should be dished on fried crumbs.
Notes
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