To dress Larks Pear Fashion

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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You must truss the Larks close, and cut off the Legs, season them with Salt, Pepper, Cloves and Mace, make a Force-Meat thus: Take a Veal Sweetbread, as much Beef Sewet, a few Morels and Mushrooms, chop all fine together, some Crumbs of Bread, and a few Sweet Herbs, a little Lemon-peel cut small, mix all together with the Yolk of an Egg, wrap up every Lark in Force-Meat, and shape them like a Pear, stick one Leg in the Top like the Stalk of a Pear, rub them over with the Yolk of an Egg and Crumbs of Bread, bake them in a gentle Oven, serve them without Sauce, or they make a good Garnish to a very fine Dish.

You may use Veal if you have not a Sweetbread.