rds are in high season in November. When they
are picked, gutted, and cleaned, truss them; brush them with the yelk of
an egg, and then roll them in bread-crumbs: spit them on a lark-spit,
and tie that on to a larger spit; ten or fifteen minutes at a quick fire
will do them enough; baste them with fresh butter while they are
roasting, and sprinkle them with bread-crumbs till they are well covered
with them.

For the sauce, fry some grated bread in clarified butter, see No. 259,
and set it to drain before the fire, that it may harden: serve the
crumbs under the larks when you dish them, and garnish them with slices
of lemon.

_Wheatears_,--(No. 81.)

Are dressed in the same way as larks.

_Lobster._--(No. 82.)

See receipt for boiling (No. 176).

We give no receipt for roasting lobster, tongue, &c. being of opinion
with Dr. King, who says,

"By roasting that which our forefathers boiled,
And boiling what they roasted, much is spoiled."

FOOTNOTES:

[122-*] This joint is said to owe its _name_ to king Charles the Second,
who, dining upon a loin of beef, and being particularly pleased with it,
asked the name of the joint; said for its merit it should be _knighted_,
and henceforth called _Sir-Loin_.

[123-*] "In the present _fashion_ of FATTENING CATTLE, it is more
desirable to roast away the fat than to preserve it. If the honourable
societies of agriculturists, at the time they consulted a learned
professor about the composition of manures, had consulted some competent
authority on the nature of animal substances, the public might have
escaped the overgrown corpulency of the animal flesh, which every where
fills the markets."--_Domestic Management_, 12mo. 1813, p. 182.

"Game, and other wild animals proper for food, are of very superior
qualities to the tame, from the total contrast of the circumstances
attending them. They have a free range of exercise in the open air, and
choose their own food, the good effects of which are very evident in a
short, delicate texture of flesh, found only in them. Their juices and
flavour are more pure, and their _fat_, when it is in any degree, as in
venison, and some other instances, differs as much from that of our
_fatted_ animals, as silver and gold from the grosser metals. The
superiority of WELCH MUTTON and SCOTCH BEEF is owing to a similar
cause."--_Ibid._, p. 150.

If there is more FAT than you think will be eaten with the meat; cut it
off; it will m