Home › The Principles of Cookery › Larks, Roast

Larks, Roast

Pick and clean half a dozen larks, cut off the legs, and pick out the gizzards with the point of a knife. Season the birds lightly with a little pepper, salt, and grated nutmeg, and strew a tea-spoonful of chopped parsley over each; brush them with beaten yolk of egg, sprinkle bread-crumbs upon them, run them upon a long skewer, fasten each end of this to the spit, and put them down to a clear fire. Baste plentifully with butter, and strew more bread-crumbs over them while roasting, until within five minutes of their being done enough, then leave them to brown. Dish them on fried bread-crumbs, and garnish the dish with slices of lemon. Time to roast, from ten to fifteen minutes. Probable cost, 9d. Sufficient for two persons.