Lark Pie

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 60 min Total: 60 min
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
For the pie
For the stuffing
Instructions (8)
  1. Make a stuffing of bread crumbs, minced lemon-peel, parsley, and the yolk of an egg, all of which should be well mixed together
  2. Roll the larks in flour, and stuff them
  3. Line the bottom of a pie-dish with a few slices of beef and bacon
  4. Over these place the larks, and season with salt, pepper, minced parsley, and chopped shalot, in the above proportion
  5. Pour in the stock or water
  6. Cover with crust, and bake for an hour in a moderate oven
  7. During the time the pie is baking, shake it 2 or 3 times, to assist in thickening the gravy
  8. Serve very hot
Original Text
LARK PIE (an Entree). 971. INGREDIENTS.—A few thin slices of beef, the same of bacon, 9 larks, flour; for stuffing, 1 teacupful of bread crumbs, 1/2 teaspoonful of minced lemon-peel, 1 teaspoonful of minced parsley, 1 egg, salt and pepper to taste, 1 teaspoonful of chopped shalot, 1/2 pint of weak stock or water, puff-paste. Mode.—Make a stuffing of bread crumbs, minced lemon-peel, parsley, and the yolk of an egg, all of which should be well mixed together; roll the larks in flour, and stuff them. Line the bottom of a pie-dish with a few slices of beef and bacon; over these place the larks, and season with salt, pepper, minced parsley, and chopped shalot, in the above proportion. Pour in the stock or water, cover with crust, and bake for an hour in a moderate oven. During the time the pie is baking, shake it 2 or 3 times, to assist in thickening the gravy, and serve very hot. Time.—1 hour. Average cost, 1s. 6d. a dozen. Sufficient for 5 or 6 persons. Seasonable.—In full season in November.
Notes
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