Recipes > Meat > Larks


What say you, lads? is any spark
Among you ready for a lark?


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.


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A Poetical Cook-Book (1864).

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