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LARKS, ROAST (another way)

Prepare the larks as in the last recipe. Instead, however, of brushing them over with egg and dipping them in bread-crumbs, cover each bird entirely with a slice of fat bacon, and roast as before. Be careful that the larks are not sufficiently near each other to touch when on the skewer. Garnish with water-cress, and send gravy to table in a tureen. Time, about ten minutes to roast. Probable cost, 9d. Sufficient for two persons.