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Chicken, Turkey, Duck, etcOther Birds >  Lark by Sarah Bernhardt

 

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ANCIENT AND CLASSIC RECIPES


SARAH BERNHARDT'S RECIPE FOR LARKS


"Pound in a mortar the flesh of two larks; add some butter, some chopped samphire, some breadcrumbs soaked in milk, some Malaga raisins, and some crushed juniper berries. 

Stuff a third lark with the mixture and roast it on a spit covered with samphire leaves and a strip of fat bacon.

Serve on a crouton soaked in gin, and then toasted and buttered."


 

 

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