Larks Roasted

Mauviettes rôties

Method

Pick, singe, and cleanse the birds in the same way as ortolans, but remove the gizzard, the trail may, if liked, be left in; arrange them on a thin skewer by passing it through their bodies to truss them, cut off the feet, brush them over with warm butter or clean dripping, and place a little piece of fat slitted bacon on the breast of each, and roast before a brisk fire for eight to ten minutes, keeping them well basted with dripping or butter during the whole time they are cooking. Have some toasted bread buttered, and cut in little square pieces or stamped out with a small round cutter, place these on a baking tin, and put them under the birds which are cooking to catch the drippings or gravy from the larks; when the birds are cooked, take them up and remove the skewer, place each bird on a separate piece of toast and arrange them round the dish, fill up the centre with browned breadcrumbs, and at each corner of the dish place a nice pile of watercress salad and quarters of cut lemon.

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