Put the larks on a bird-spit, and roast them for near fifteen minutes, and then they will be enough; while they are roasting, throw over them fry'd crumbs of bread; and when you have taken them up, lay a sufficient quantity of the same crumbs round the dish.

How To Dress Larks Pear-Fashion

Let every lark be truss'd close and then cut off the legs; season them with salt, pepper, cloves and mace. Then wrap up each lark in forced meat, in the shape of a pear, flicking a leg at the small end of them all to look like a stalk. This done rub them over with crumbs of bread mixt with the yolk of an egg, and then bake them in an oven. They want no sauce. The forced meat is thus made. Take veal, or a veal sweet-bread, as much beef suet, a few morels and mushrooms, and chop them all together; as also crumbs of bread, a few sweet herbs, and a little Lemon peel cut small; mix them all together with the yolk of a egg.