Name: Roast Larks
Ingredients: larks; oiled butter; fat bacon; buttered toast; brown crumbs

Roast Larks

Ingredients

Directions

Remove the heads, legs, and gizzard from the larks and truss them.
Skewer the larks through their bodies.
Pour a little oiled butter over the larks and roast them, basting frequently.
Place a small piece of fat bacon over the breasts of the larks.
Cook the larks on small rounds of buttered toast.
Serve the larks arranged in rows or a circle with browned crumbs heaped in the center.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.