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 small skewers.
Secure the lard by passing a pack thread from one side to the other.
Roast
Tie the skewered larks to a spit and cook them over a brisk fire.
Place toast in the dripping pan to catch the fat.
Serve
Serve the larks on the toast.
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
- Provide the lean meat that is cooked whole and served as the main dish.
- Lard
- Wraps each lark, melting during cooking to baste the meat and keep it moist.
The step that matters
Secure the lard by passing a pack thread from one side to the other.. Lard that is not held firmly can slip or melt away from the lark before it cooks. Keeping it in place protects the meat from drying out over the fire.
“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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