To dress Larks

Method

Spit them on a little Bird-Spit, roast them, and when enough have a good many Crumbs of Bread fry’d and throw all over them, and lay them thick round the Dish.

Or they make a very pretty Ragoo with Fowls Livers; first fry the Larks and Livers very nicely, then put them into some good Gravy to stew, just enough for Sauce, with a little Red Wine. Garnish with Lemon.