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Puffs of Larks

Make half a pound of puff-paste, according to the recipe already given. Pluck and draw three or four larks, and brown them equally all over in a stewpan with a little butter. Take them up, drain them, and put into the body of each bird a small lump of fresh butter, one or two bearded oysters, a little pepper and salt, and a table-spoonful of thick cream. Truss each lark firmly, and wrap it in slices of fat bacon. Cover it with the puff-paste, rolled out to the thickness of a quarter of an inch, and shape it as neatly as possible. Put the puffs side by side on a buttered tin, and bake in a brisk oven for about ten minutes. Probable cost of larks, 1s. 6d. per dozen. Sufficient, four or five for a dish.