It is going to happen in April.
I am very excited.
Click on the image to read the blurb!
Every good book has some good out-takes, and every follower of this blog likes a historic recipe, so here are the instructions for a nice Lark Pie for you, from that intriguing Frenchman, the Baron Brisse.Lark Pie.
Pluck, singe, and flatten the backs of two or three dozen larks, draw them, throw away the gizzards, and pound the trail [the intestines] in a mortar with scraped bacon and mixed herbs; fill the larks with this, and wrap each one in a slice of bacon. Line a plain mould with paste, fill it with the larks, sprinkle them with salt and pepper, spread a thick layer of butter over them, add two or three laurel leaves, and a pinch of mixed spice; cover with paste, and bake for two hours and a half. Turn out of the mould, and serve cold.
From The 366 Menus and 1200 Recipes of the Baron Brisse (1868)
