Beef and Lark Pie from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some boned larks, fill them inside with a farce prepared as below and then arrange each in a nice plump form. Take about one pound of fillet of beef for every twelve larks, cut the meat into l...
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Skillet
- Pie dish
- Rolling pin
- Pastry brush
- Oven
- Whisk
- Spoon
- Plate
Ingredients
- eschalots
- parsley
- bayleaves
- thyme
- farce
- fillet of beef
- larks
- butter
- beef
- brown stock
- flour
- pepper
- beef suet
- yolks of eggs
- puff paste
- pie
- white pepper
- nutmeg
- breadcrumbs
- fresh mushrooms
- whole eggs
- salt
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