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.
© 1903 All rights reserved. Published by Taylor and Francis.