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📝 Description
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81
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🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried to recreate Recipe 971 this week, and I must admit, it was a journey back in time. I found myself in the kitchen, surrounded by ingredients that sounded more like a medieval market list than a modern shopping basket. The larks, in particular, were a challenge to find, but my local butcher came through. The pie itself was a delightful surprise. The combination of the beef, bacon, and larks created a rich, savory flavor that was surprisingly comforting. The puff-paste crust was flaky and golden, and the gravy, thickened by the occasional shake of the pie dish, was the perfect finishing touch. This dish is perfect for the comfort-seeker, someone who appreciates a hearty, traditional meal.
