The Receipt as I receiv'd it
directs Beef-Suet chop'd small instead of butter'd Eggs; but Mr. _John
Hughs,_ a noted Cook in _London,_ tells me that Suet should be avoided in
these Farces, because it is apt to cool too soon, and offend the Roof of
the Mouth, and therefore directs butter'd Eggs in their stead. As for the
Sauce for the roasted Turkey, it must be made with Gravey, a Bunch of sweet
Herbs, some Lemmon-peel, a Shallot or two, and some whole Pepper and
All-spice boiled together and strained.
Concerning the Lark, which is now in Season, the abovemention'd Gentleman
gives the following Directions: Let the Larks be pick'd only and not
gutted, truss the Legs, with a Leaf of red Sage to every Lark between the
Joints of the Legs; then with a Feather, dip'd in the Yolk of an Egg
beaten, wash the Body of every Lark, and cover it well with Crumbs of
Bread; after which, cut some thin Slices of fat Bacon, about three Inches
long, and an Inch broad, and lay the Larks in a row, side to side, with a
piece of this Bacon between every two Larks; then have small Spits about
ten Inches long, and pass the Spits thro' the Sides of the Larks and the
Bacon, so that you have half a dozen Larks upon each Spit, observing to
have a piece of Bacon on both the outsides of the half dozen Larks; baste
these well while they are roasting, and for the Sauce for them, fry some
grated Bread crisp in Butter, and set them to drain before the Fire, that
they may harden; serve these under the Larks when you send them to Table,
and garnish with Slices of Lemmon.
Pages:
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191