Sauce for Larks is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic garnish of fried breadcrumbs and served around the roasted birds. The full recipe is presented here and I hope you enjoy this classic British version of: Sauce for Larks.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
Suce for larks.
LARKS, roaſt them, and for ſauce have crumbs of bread ; done thus : take a ſaucepan or ſtew-pan and ſome butter ; when melted, have a good piece of crumb of bread, and rub it in a clean cloth to crumbs, then throw it into your pan ; keep ſtirring them about till they are brown, then throw them into a ſieve to drain, and lay them round your larks.
Modern Redaction
Ingredients:
6 slices of bread, crusts removed and crumbed
6 tbsp butter
Method:
Melt the butter in a pan, and when hot stir in the breadcrumbs. Fry until nicely browned (but be careful they do not burn). Turn into a sieve to drain then use to garnish around your roast birds.
