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.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
A few thin slices of beef,
the same of bacon,
1 teacupful of bread crumbs,
1/2 teaspoonful of minced lemon-peel,
1 teaspoonful of minced parsley,
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
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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