Lark Pie

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Time
Cook: 135 min Total: 135 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (13)
  1. Pluck, singe, and flatten the backs of two dozen larks.
  2. Pound the trail and livers in a mortar with scraped bacon and a little thyme.
  3. Stuff the larks with this mixture.
  4. Wrap each stuffed lark in a slice of fat bacon.
  5. Line a plain mould with paste.
  6. Fill the mould with the prepared larks.
  7. Sprinkle the larks with salt and pepper.
  8. Spread butter all over the larks.
  9. Add two small bayleaves.
  10. Cover the contents with paste.
  11. Bake for two hours and a quarter.
  12. The pie can be eaten hot or cold.
  13. It must be turned out of the mould.
Original Text
Lark Pie. Pluck, singe, and flatten the backs of two dozen larks, pound the trail and livers in a mortar with scraped bacon and a little thyme, stuff the larks with this, and wrap each in a slice of fat bacon. Line a plain mould with paste, fill it with the larks, sprinkle them with salt and pepper, spread butter all over them, and add two small bayleaves; cover[Pg 28] with paste, and bake for two hours and a quarter. Can be eaten hot or cold. It must be turned out of the mould.
Notes
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