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Mrs Beeton Lark Pie


This is an original Mrs. Beeton recipe taken from her famous book, Beeton’s Book of Household Management.  Both the quantities and text have been reproduced as originally published, with the exception of a little reformatting of the ingredient list to make it easier to follow. 

Conversion chart

1oz = 25g

1lb = 450g

1 gill =  140ml/4˝ fl.oz.

1 teacup = 240ml/8fl.oz.

1 pint = 600ml/20fl.oz.

1 quart = 960ml/32fl.oz.

Go to: -   Other Mrs Beeton Recipes  |  History of Mrs. Beeton



A few thin slices of beef,

the same of bacon,

9 larks,


for stuffing

1 teacupful of bread crumbs,

1/2 teaspoonful of minced lemon-peel,

1 teaspoonful of minced parsley,

1 egg,

salt and pepper to taste,

1 teaspoonful of chopped shalot,

1/2 pint of weak stock or water,


Mode.—Make a stuffing of bread crumbs, minced lemon-peel, parsley, and the yolk of an egg, all of which should be well mixed together; roll the larks in flour, and stuff them. Line the bottom of a pie-dish with a few slices of beef and bacon; over these place the larks, and season with salt, pepper, minced parsley, and chopped shalot, in the above proportion. Pour in the stock or water, cover with crust, and bake for an hour in a moderate oven. During the time the pie is baking, shake it 2 or 3 times, to assist in thickening the gravy, and serve very hot.

Time.—1 hour. Average cost, 1s. 6d. a dozen.
Sufficient for 5 or 6 persons.
Seasonable.—In full season in November


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Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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