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Larks in Cases

Pluck, singe, draw, and bone the larks; stuff each bird with a mixture composed of three parts minced white flesh of cooked chicken and one part ham and raw bacon seasoned with chopped sage, salt and pepper, and a small quantity of pounded mace. Butter as many paper cases as there are birds, spread a layer of the same forcemeat in each, place the birds in the cases, place a slice of bacon over each, and bake in a moderate oven. When it is cooked remove the bacon, pour a small quantity of rich gravy and a few drops of lemon juice in each case, stand them on a hot dish over which has been placed a fancy-edged dish-paper, garnish with parsley and cut lemons, and serve.