Larks, Roast
INGREDIENTS. - Larks, egg and bread-crumbs, fresh butter.
AVERAGE COST, 1s. 6d. to 28. per dozen.
LEAMINGTON SAUCE.
These birds are by many persons esteemed a great delicacy and may be either roasted or broiled. Pick, gut and clean them; when they are trussed, brush them over with the yolk of an egg; sprinkle with bread-crumbs and roast them before a quick fire; baste them continually with fresh butter and keep sprinkling with the breadcrumbs until the birds are well covered. Dish them on bread-crumbs fried in clarified butter and garnish the dish with slices of lemon. Broiled larks are also very excellent: they should be cooked over a ROAST LARKS. clear fire, and would take about 10 minutes or 1/4 hour.
TIME.-1 hour to roast; 10 minutes to broil. ber.
SEASONABLE. In full season in Novem- Note.-Larks may also be plainly roasted, without covering them with egg and bread crumbs; they should be dished on fried crumbs.
Larks in Onions. (Italian Recipe.) -INGREDIENTS for dish for 5 or 6 persons. -8 larks, 4 Spanish onions of equal size, 3 thin slices of bacon, pint of stock, a fowl's liver, a bunch of herbs, lb. of veal forcemeat, pepper and salt. AVERAGE COST, 38. Clean and bone the larks, then stuff them with the liver and herbs chopped very fine.
Put the bacon at the bottom of a stewpan and upon it the larks; just cover with stock and simmer for about 1/4 hour. Peel and blanch the onions, cut them in half and take out enough from each to make room for a lark and a little forcemeat. Put a little in each 1/2 onion, then a lark, putting on the head (from which the eyes should be removed) with a little forcemeat, then cover with buttered paper and bake long enough to set the stuffing. Lift out with care, and having drained off the fat, glaze and serve with Spanish sauce.
TIME.- hour.
SEASONABLE in autumn.
Leamington Sauce. (An excellent Sauce for Flavouring Gravies, Hashes, Soups, &c.) (AUTHOR'S Recipe). INGRE- DIENTS. Walnuts. To each quart of walnut-juice, allow 2 quarts of vinegar, 1 pint of Indian soy, 1 oz. of cayenne, 2 oz. of shalots, & oz. of garlic, pint of port wine.
LEEK SOUP.
Be very particular in choosing the walnuts as soon as they appear in the market; for they are more easily bruised before they become hard and shelled. Pound them in & mortar to a pulp, strew some salt over them and let them remain thus for two or three days, occasionally stirring and moving them about. Press out the juice and to each quart of walnut liquor allow the above proportion of vinegar, soy, cayenne, shalots, garlic and port wine. Pound each ingredient separately in a mortar, then mix them well together and store away for use in small bottles. The corks should be well sealed.
SEASONABLE.- This sauce should be made as soon as walnuts are obtainable, from the beginning to the middle of July.