Alouettes à la Broche - Larks on a spit

Alouettes à la Broche

Alouettes à la Broche

Ingredients:

  • 24 larks

  • 24 slices of lard

  • Toasted bread.

Preparation:

  • Prepare twenty-four larks without opening them;

  • wrap each in a slice of lard, and skewer them as they are done on a small skewer;

  • Pass a butcher’s twine from one side to the other lengthways to secure the lard;

  • Tie it to the spit;

  • Cook them with a brisk and clear fire;

  • Put toast in the dripping-pan to receive the fat, and serve them upon it.

RecipesDavid AnchelComment