Important: Safety Warning
This page describes collecting wild birds' eggs, shooting birds for specimens, or similar practices. These activities are now illegal under wildlife-protection laws, including the Migratory Bird Treaty Act, and they contributed to the decline of the very species described.
This information has been left in for historical purposes but should not be acted upon.
Home › The Principles of Cookery › Larks, Stewed
Larks, Stewed
Pick and clean a dozen larks; open them, and fry them with two ounces of fat bacon, cut into small pieces, until they are lightly browned; dredge a little flour over them, and add half a pound of mushrooms, cut into slices, half a tea-spoonful of pepper, and as much salt as is required; this will be regulated by the condition of the bacon. Pour over them a wine-glassful of stock and another of sherry, and simmer gently for a quarter of an hour. Add a table-spoonful of finely-minced parsley, boil for a minute, and serve on a hot dish. Garnish with toasted sippets. Probable cost, 1s. 6d. per dozen. Sufficient for three or four persons.