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Potted Larks

Carefully pick, singe and draw the required number of larks, dry them, sprinkle plentifully inside and out with pepper, salt and pounded mace, place them in stone jars with a piece of butter, tie down and bake in a moderate oven. When cooked, take the larks out of the gravy, put them into potting jars, pour clarified butter over, cover them with stout paper, tie them down tightly and keep them in a dry closet until required for use.