These delicate little birds are in high season in November. When they are thoroughly picked, gutted, and cleansed.
Miss them; do them over with the yolk of egg, and then roll them in bread-crumbs; 6pit them on a lark spit, and fasten that on to a larger spit, ten or fifteen minutes will be sufficient time to roast them in before a quick fire; whilst they are roasting, baste them with fresh butter, and sprinkle them with bread-crumbs till they are well covered with them. Fry some grated bread in butter, set it to drain before the fire, that it may harden. Serve the crumbs in the dish under the larks, and garnish with slices of lemon.