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To Roast Larks

Roasted larks seasoned with coarse sea salt, bread crumbs, and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Roast Larks

Ingredients

Directions

Prepare the larks

  1. Skewer the larks and tie the skewer to the spit at both ends.

  2. Dredge the larks with salt and baste them.

Roast

  1. Roast for 10 minutes.

Brown the crumbs and serve

  1. Brown the bread crumbs in a pan.

  2. Place the browned bread crumbs on a dish, lay the larks on top, and pour gravy around.

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

Larks
The main protein, cooked on the spit so the outside browns while the inside cooks through.
Bread crumbs
Toasting them in a pan adds browning, a crisp texture and a nutty flavour.
Gravy
Adds moisture and savoury flavour around the larks.

The step that matters

Brown the bread crumbs in a pan. Crumbs can go from pale to burnt quickly. Browning depends on the Maillard reaction, which needs steady heat and stirring so the crumbs colour evenly without turning bitter.

“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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