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Liver Farce (Half a pint of Stock)

Half a pint of Stock.

A few Vegetables.

Bone the larks and stuff them with liver farce; roll each lark up in a piece of muslin, and braise them in half a pint of stock and a few vegetables.

When cooked press them lightly between two dishes till nearly cold. Dish the larks up on a bed of mashed lentils. Garnish the larks with the sausages thus: braise the sausages in second stock for about half an hour, then glaze them, cut them in slices and glaze again lightly, place one slice on the top of each lark. Put a few finely-shredded vegetables in the centre of the dish, as much white vegetable as possible.