The 1901 Cookbook Archive
No. 1124 — Roast Larks with Optional Wine Sauce
English historical translation of Molokhovets recipe No. 1124 from the 1901 Russian cookbook, retaining original methods and measures.
Roast eighteen to twenty larks, with or without removing the entrails according to the historical source, for about ten minutes; baste constantly with butter and avoid over-roasting. See the general note.
For the optional sauce, melt ¼ Russian pound of butter in a saucepan and lightly fry two finely chopped onions.
Add ½ glass of broth, a little salt and nutmeg, one small glass of white wine and the juice of one lemon; bring to the boil.
Add the roasted larks and heat until very hot, taking care not to overcook them. Serve in the sauce.
Historical editorial note: Roasting larks with entrails intact and the ten-minute cooking indication are historical, not contemporary food-safety advice.
Original source: Read Russian recipe No. 1124. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.