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 Pie with veal, bacon and larks. Not the same dish as Melton Mowbray Pork Pie  Original Receipt from 'The Cook's Guide' by Charles Elmé Francatelli (Francatelli 1863)No. 505.— LARK PIE A LA MELTON MOWBRAY Cut about one pound of veal into small collops, fry them with an equal proportion of collops of fat bacon, and place them at the bottom of a pie-dish; fry two dozen larks from which the gizzard only has been removed, by picking it out from under with the point of a knife; season with chopped parsley, truffle, and shalot, pepper and salt, some mushroom catsup, button mushrooms, and a large tablespoonful of flour; moisten with half a pint of gravy or water, stir over the fire until it boils, and then add the w... to the collops of veal, &c.;, contained in the pie, cover with puff-paste, bake for an hour and a quarter and serve. See: Small Birds  |
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