Home › To Cook Game › Roast Larks

Roast Larks

These little birds are in season from November till March. These may be drawn or not, according to taste; arrange them all on a thin skewer; brush them over with melted butter; roast them for ten minutes, basting them well. Dish them up on buttered toast, with fried crumbs and watercress round, and quarters of lemon. Wheatears. These are cooked and served in the same way as larks.