Larks Recipe

What say you, lads? is any spark

Among you ready for a _lark_?

MOORE.

These delicate little birds are in high season in November. When they

are thoroughly picked, gutted, and cleansed, truss them; do them over

with the yolk of an egg, and then roll them in breadcrumbs; spit them

on a lark spit; ten or fifteen minutes will be sufficient time to roast

them in, before a quick fire; whilst they are roasting, baste them with

fresh butter, and sprinkle them with breadcrumbs till they are well

covered with them. Fry some grated bread in butter. Set it to drain

before the fire, that it may harden; serve the crumbs in the dish under

the larks, and garnish with slices of lemon.