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Larks, Potted

Pluck and clean a dozen larks, cut off their heads and necks, open and flatten the birds, and season each one with a little pepper, salt, and grated nutmeg. Arrange them closely in a potting-pan, place a quarter of a pound of butter upon them, and bake them in a moderate oven. Take them out, pour off the butter, and put them in a cool, dry place until wanted. Time, twenty-five minutes to bake. Probable cost, 1s. 6d. per dozen. Sufficient for three or four persons.