Roast Larks with Bread Crumb Sauce

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (2)

For the sauce

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a good piece of crumb of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (6)

Roast the larks.
Prepare the sauce: melt butter in a sauce-pan or stew-pan.
Add bread crumbs to the melted butter.
Stir the crumbs until they are brown.
Drain the crumbs through a sieve.
Arrange the drained crumbs around the roasted larks.

Original Text

LARKS, roast them, and for sauce have crumbs of bread: done thus: take a sauce-pan or stew-pan and some butter; when melted, have a good piece of crumb of bread, and rub it in a clean cloth to crumbs; then throw it into your pan; keep stirring them about till they are brown, then throw them into a sieve to drain, and lay them round your larks.

Notes

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