the thorough good cook - recipe - Hot Raised Pies of Larks

The Thorough Good Cook
by George Augustus Sala
recipes from 1896

A digital version of a rare antique cookbook originally published in 1896 for those who want to kick it Olde Skool !

Hollander and Hechsher, publishers of the Eat Dangerously cookbook, have a commitment to issue one expired-copyright book in the public domain for every book they publish.

The free companion book to Eat Dangerously is The Thorough Good Cook by George Augustus Sala. The recipes are original and unadulterated, of course!

RECIPE

39. Hot Raised Pies of Larks.

Bone the larks ; dress the pie-crust ; put the farce
in the bottom and the birds over the farce ; then fill
the paste with farce, close the pie, but leave a little hole
at the top to prevent the crust from breaking. Let it be
cooked of a light-brown colour. When done, take it out
of the oven, take off likewise the top crust or cover; then
pour a financiere ragout into the pie, after you have drained
the fat, if there is any. Do not put the top crust on again ;
send up hot with high seasoning, which brown entrees require
more than white ones.

TABLE OF CONTENTS

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