Slice some peeled and cored pippin apples and
Spread these apples in a thick layer on the bottom of a buttered dish. Season and quickly fry the larks in brown butter just to set the outside surfaces and arrange them on the apples pushing them in slightly. Sprinkle with breadcrumbs and melted butter and place in a hot oven or under the salamander, for sufficient time to complete the cooking.
© 1903 All rights reserved. Published by Taylor and Francis.