Bone a dozen larks, and stuff with minced fowl's liver and herbs. Lay them upon slices of bacon in a stewpan, cover with stock, and simmer carefully for a quarter of an hour. Partly boil six Spanish onions, and when cool divide each into halves and remove sufficient of the inside to make room for the lark. Line the onion with a little forcemeat, place the lark upon it, and cover with more forcemeat. This should be so arranged that the head of the bird protrudes through the forcemeat. Cover each onion with a slice of lard, wrap in a piece of white paper, and bake in the oven sufficiently long to cook the forcemeat. Use great care in removing the paper and draining off the fat before placing on the dish.