Larks with Rice

Singe, draw and bone about fifteen fine larks; spread them out on the table to season and lay in each one a ball of game quenelle forcemeat (No. 91) mixed with baking forcemeat (No. 81) and a part of their own intestines, cooked, pounded and rubbed through a sieve; form the birds into ball-shapes and sew them up, then lay them in a saucepan with butter or melted fat pork; season and fry quickly for seven or eight minutes while turning them over; now remove them from the pan, leaving in the fat, and into this add two spoonfuls of chopped onions; fry and mix with it three or four spoonfuls of chopped raw ham; fry together for two minutes longer, then put in three gills of good picked rice without previously washing it; heat well while stirring and moisten with a quart of good unskimmed broth (No. 194a). After this has boiled for fifteen minutes, or when the rice begins to soften add the untrussed larks, a pinch of prepared red pepper (No. 168), a garnished bunch of parsley (No. 123) and two spoonfuls of tomato puree (No. 730); cook both rice and larks moderately and finish by incorporating into it a generous piece of butter divided into small pats. Dress in a deep dish and pour over two spoonfuls of half-glaze sauce (No. 413) and tomato sauce (No. 549).