To Roast Larks and Wheatears
From The thorough good cook, 1895
Serves 1
A slice of bacon can be added between the birds for extra flavor.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 150. The excerpt below is the record exactly as published.
To Roast Larks and Wheatears. When well cleaned, dip them in yolk of egg, and roll them in bread-crumbs. Put a small bit of butter in each bird. Spit on a lark-spit, and fasten that to the spit. Baste with plenty of good butter, which is most essential in roasting all the smaller birds. Strew sifted bread-crumbs over the birds as the}^ roast. From twelve to fifteen minutes will do them
Cook this with the app: pantry check, scaling, and the assistant.