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.