Beef and Lark Pudding from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Have eighteen or twenty larks picked and boned; season them with a little black pepper, a little salt, finely chopped herbs (parsley, thyme, and bayleaf), and two or three washed fresh mushrooms ch...
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Cooking tools:
- Paring knife
Ingredients
- black pepper
- mushrooms
- fillet
- bayleaf
- fresh mushrooms
- parsley
- thyme
- salt
- herbs
- cold water
- water
- paste
- beef
- fine flour
- suet crust
- rump steak
- filleted anchovies
- truffle
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