To roast Larks.
Take the entrails out of the birds, wash and wipe them dry, put them upon a lark spit, with small thin slices of fat bacon and a piece of a vine or green sage leaf between each, if approved; and while roasting, put over them crumbs of bread, or roast them plain. When they are done, serve them up with fried breadcrumbs round them, and melted butter in a sauce boat.
To fry Breadcrumbs.
Rub crumbs of bread through a hair sieve, have ready a clean frying pan, put them into it with a piece of fresh butter, set them over a moderate fire, keep stirring with a wooden spoon till they are of a light brown colour, and put them upon a plate.
Turkeys.
To be roasted with a stuffing in the breast, and served with bread sauce in a boat.
Rabbits.
To be roasted either plain, or a stuffing, with the liver chopped in it, put into the belly, and served up with parsley and butter in a boat.
Hares.