Potage of Larks

PERIOD: England, 17th century | SOURCE: The English and French Cook, 1674 | CLASS: Authentic

DESCRIPTION: A dish of bread pottage and small game birds, served with beef tongue, lamb broth, & lemons

Potage of Larks.

Having drawn your Larks, whiten and flowre them, and pass them in a Pan with Butter, Lard or fresh Seam, until they be very brown, then put them in a Pot with good broth, and a bundle of Herbs, and boil them, soak a loaf well, and garnish it with your Larks, adding thereto Beef pallates, Mutton-juyce and Lemon, then serve it.