This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The common lark, which is called in Paris mauvielle, is generally looked upon as a wholesome, delicate, and light game. It is dressed in various ways; and the gourmets appreciate the value of the excellent lark-pies, which have established the reputation of the town of Pithiviers in France.
The physician of Queen Anne, Dr. Lister, like his royal mistress a great gastronomer, appraised the goodness of larks by their weight. He laid down the rule, which has ever since been held sound, that twelve larks should weigh thirteen ounces, and that if below that weight they are not good.
Pick and clean (leaving the livers in) six larks, cut off the heads, wing-bones, and feet just below the second joint; tie a piece of fat bacon over each, put them in a stewpan with a gill of chicken consomme, in which throw a dessert spoonful of chopped parsley, three chopped chives, one tea -spoonful of white pounded sugar; let them stew for fifteen minutes, add salt to taste, and serve with the sauce in which they have been stewed.
Larks split open and broiled, on toast or fried bread.
Salmis of larks.
The larks are boned, the bones and trimmings boiled with vegetables and bacon to make sauce; livers and chicken livers cut in dice, fried with onions, rubbed through a sieve; liver paste placed in the oiled paper cases, lark on top, slice of bacon over it, baked 15 minutes.
Boned larks, spread with force-meŁt, breaded, browned in oven, served with brown sauce.
Larks boned, stuffed and Baked in a croustade of fried bread.