3945 Larks

Method

Wrap each bird in a thin slice of salt pork fat and impale on a skewer, or impale the birds on a skewer alternating with squares of blanched streaky bacon. Roast at a high temperature for 10 minutes.

Place the larks on Croûtons of bread fried in butter and surround with halves of lemon and bouquets of watercress.

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