A Light Dinner for Two
Serves 6Ingredients
Directions
Skewer the larks on an iron skewer or tiny spit.
Roast the larks until cooked through.
Serve with beef-steak gravy poured over the larks.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Plump larks
- Provide the main protein; roasting cooks the small birds through and firms their meat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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