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LARKS (a la Macedoine)

Pick and clean two dozen larks, cut off their necks and heads, and fill them with a forcemeat made of their livers, finely minced, three ounces of veal, three ounces of fat bacon, a salt-spoonful of salt (if this be necessary), a quarter of a tea-spoonful of pepper, a table-spoonful of powdered sweet herbs, and a quarter of a nutmeg, grated. Pound the forcemeat well before putting it into the birds. Lay the larks in a deep dish, pour over them a pint of good gravy, and bake in a moderate oven. Dish them round mashed potatoes, and garnish with carrots and turnips, boiled and cut into small dice. Pour the gravy over, and serve. Time, a quarter of an hour to bake. Sufficient for eight or ten persons. Probable cost, 1s. 6d per dozen.