Home › The Principles of Cookery › LARK PIE (to be eaten hot)

LARK PIE (to be eaten hot)

Take a dozen larks, empty them, cut off their heads, necks, and legs, roll the birds in flour, fill them with a forcemeat made of four table-spoonfuls of finely-grated bread-crumbs, half a table-spoonful of chopped parsley, the rind of a quarter of a lemon, finely minced, a small salt-spoonful of salt, and half a salt-spoonful of pepper. Place three or four slices of bacon and three or four slices of lean beef at the bottom of a pie-dish, put the larks upon them, and strew over them half a tea-spoonful of pepper, a table-spoonful of parsley, a shallot cut into small pieces, and a little salt, if required, but this will depend upon the condition of the bacon. Pour half a pint of weak stock over the whole, line the edges with a good crust, cover the dish with the same, and bake in a moderate oven. Time to bake, from an hour and a quarter to an hour and a half. Probable cost of larks, 1s. 6d. per dozen. Sufficient for six or seven persons.