Larks

Skewer a dozen larks, and tie both ends of the skewer to the spit. Dredge and baste them, and let them roast ten minutes. Break half a penny loaf into crumbs, and put them, with a piece of butter about the size of a walnut, into a tossing pan, and having shaken them over a gentle fire tili they are of a light brown, lay them between the birds, and pour a little melted butter over them.

Larks Roasted A La Francois

When the larks are trussed, put a sage or vine leaf over their breasts: and having put them on a long skewer, put between every lark a thin piece of bacon. Tie the skewer to the spit, and roast the birds before a clear brisk fire. Baste with butter, and on removing the leaves, strew on them some grated bread, mixed with a little flour. When neatly roasted, put the larks round a dish, with grated bread fried in butter, in the middle.

Quails

Truss the quails, and make a stufting for them with beef suet and sweet herbs chopped very small, seasoned with a little spice. Put them upon a small spit, and when they grow warm baste them with water and salt; then dredge them and baste them with butter. For sauce, dissolve an anchovy in good gravy, with two or three eschalots cut very line, and the juice of a Seville orange. Lay some fried bread crumbs round the dish. - See Sauces.

Ducks

Kill and draw your ducks ; then shred an onion, and a few sage leaves. Season these with salt and pepper, and put them into your ducks. Singe, dust, and baste them with butter, and a good fire will roast them in twenty minutes; for the quicker they are done the better they will be. Before you take them up, dust them with flour, and baste them with but-ter to give them a good frothing, and a pleasing brown. Your gravy must be made of the gizzard and pinions, an onion, a tea-spoonful of lemon-pickle, a few pepper corns, and a large blade of mace, a spoonful of ketchup, and the same of browning. Strain it and pour into your dish.

Turkeys

Having dressed your turkey, according to the preparatory directions already given for boiling it, truss its head down to the legs, and mane your stuffing as before directed. Spit it, and lay it down to a good fire, which must be clear and brisk. Singe, dust it with flour, and baste it several times with cold butter, which will froth it much better than the hot contents of the dripping-pan, and make the turkey more plump. When properly done, renew the frothing in the same manner as before, and dish up. A middling sized turkey must be down at the fire an hour and a quarter. - See Sauces.

Ruffs And Rees

These birds are said to be peculiar to Lincolnshire, being very rarely found in any other county. The properest food to give them is white bread and boiled milk, and they will be fat in about eight or ten days; but they must be fed separately, they being so delicate a bird, that they will not both eat out of the same pot or trough. When vou kill them, strip the skin off the head and neck, with the feathers on, and then pluck and draw them. Put them at a good distance from the fire in roasting, and they will be done enough in about twelve minutes, if the fire be good. When you take them up, slip the skin on again with the feathers on. Garnish the dish with crisp crumbs of bread round it, and send them up with gravy under them, such as is directed for the pheasant, and bread sauce in a boat. - See Sauces.

Woodcocks And Snipes

Having put your birds on a little spit, take a round of a threepenny loaf, and toast it brown ; lay it in a dish under the birds; and when you lay them down to the fire, baste them with a little butter, and let the trail drop on the toast. When they be roasted enough, put the toast in the dish, and lay the birds on it. Pour about a quarter of a pint of gravy into the dish, and set it over a lamp or chafing-dish, for three or four minutes, when the whole will be in a proper condition to be sent to the table. Observe never to take any thing out of a woodcock or snipe.