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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 › Sauces › Suet Paste (Grease and line)
Suet Paste (Grease and line)
Grease and line a pint-and-a-half pudding basin with good suet paste. Bone and clean the larks, stuff each one with liver farce with an oyster in the middle, wrap each lark up in a thin strip of steak, season each piece of steak with pepper and salt and a very little grated nutmeg. Put some pieces of steak in the bottom of the basin, put the rolled-up larks in neatly, sprinkle over the chopped shalot and mushrooms, pour in the brown sauce, fill in with any pieces of steak left, wet round the edge of the paste, put on the top crust, tie it up in a cloth tightly, plunge into boiling water and boil gently for two hours.