To Roast Larks. Alouettes a LA Broche.
Ingredients
Directions
Prepare
Prepare the larks without opening them.
Wrap each lark in a slice of lard and skewer them on a small skewer.
Secure the lard by passing a pack thread from one side to the other and tie it to the spit.
Roast and serve
Cook the larks over a brisk and clear fire.
Place toast in the dripping pan to catch the fat and serve the larks on it.
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
- The main meat, cooked whole so the flesh stays moist inside.
- Lard slices
- Fat that bastes the birds as they roast, keeping the lean meat moist and flavorful.
- Toast
- Soaks up the dripping fat and carries its flavor to the served birds.
The step that matters
Securing the lard. The lard must stay wrapped tightly around each lark so it melts slowly over the fire, basting the lean meat instead of dripping away before the birds cook through.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.