From: The Thorough Good Cook

Poultry: 43. To Roast Larks and Wheatears

When well cleaned, dip them in yolk of egg, and roll them in bread-crumbs. Put a small bit of butter in each bird. Spit on a lark-spit, and fasten that to the spit. Baste with plenty of good butter, which is most essential in roasting all the smaller birds. Strew sifted bread-crumbs. over the birds as they roast. From twelve to fifteen minutes will do them. Serve fried bread-crumbs, and garnish with fried crumbs or crisp parsley.

Some good cooks put a thin, small slice of bacon between the birds when they are spitted, to nourish them. This is a good practice.

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