Roast Larks
Ingredients
Directions
Prepare the larks
Skewer the larks.
Tie both ends to the spit.
Dredge and baste the larks.
Roast
Roast the larks for 10 minutes.
Brown the crumbs
Grate the crumbs of the penny loaf.
Place the grated crumbs in a frying pan with a little butter.
Shake over gentle heat until browned.
Serve
Serve the browned crumbs between the larks on a dish.
Pour melted butter over them.
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
- Larks
- Main meat, roasted whole on the spit.
- Butter
- Adds richness and helps the crumbs brown in the pan.
- Penny loaf crumbs
- Soak up butter and crisp in the pan, forming a browned base.
The step that matters
Shake the crumbs over gentle heat until browned. Gentle heat and constant shaking spread the butter evenly and toast the crumbs without scorching them. Too much heat burns the outside before the crumbs are evenly browned.
“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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