What say you, lads? is any spark
Among you ready for a _lark_?
MOORE.

These delicate little birds are in high season in November. When they
are thoroughly picked, gutted, and cleansed, truss them; do them over
with the yolk of an egg, and then roll them in breadcrumbs; spit them
on a lark spit; ten or fifteen minutes will be sufficient time to roast
them in, before a quick fire; whilst they are roasting, baste them with
fresh butter, and sprinkle them with breadcrumbs till they are well
covered with them. Fry some grated bread in butter. Set it to drain
before the fire, that it may harden; serve the crumbs in the dish under
the larks, and garnish with slices of lemon.

FOOTNOTES:

[56-*] The process by which the liver of the unfortunate goose is
enlarged, in order to produce that richest of all dainties, _the foie
gras_, of which such renowned pates are made at Strasbourg and Toulouse,
is thus described in the "Cours Gastronomique:" "On deplumes l'estomac
des oies; on attache ensuite ces animaux aux chenets d'une cheminee, et
on le nourrit devant le feu. La captivite et la chaleur donnent a ces
volatiles une maladie hepatique, qui fait gonfler leur foie."

MISCELLANEOUS.

STUFFING FOR VEAL.

Poor Roger Fowler, who'd a generous mind,
Nor would submit to have his hand confined,
But aimed at all,--yet never could excel
In anything but _stuffing of his veal_.

Good stuffing has always been considered a chief thing in cookery. Mince
a quarter of a pound of beef suet or marrow, the same weight of
breadcrumbs, two drachms of parsley leaves, a drachm and a half of sweet
marjoram or lemon thyme, and the same of grated lemon-peel and onion
chopped as fine as possible, a little pepper and salt; pound thoroughly
together with the yolk and white of two eggs, and secure it in the veal
with a skewer, or sew it in with a bit of thread.

FORCEMEAT BALLS.

And own they gave him a lively notion,
What his own _forced meat balls_ would be.
MOORE.

Take an equal quantity of lean veal scraped, and beef suet shred, beat
them in a marble mortar, add pepper, salt, cloves, pounded lemon-peel,
and nutmeg grated, parsley, and sweet herbs chopped fine, a little
shallot and young onion, a few breadcrumbs grated fine, and yolk of egg,
sufficient to work it light; roll this into balls with a little flour,
and fry them.

VOL AU VENT.

Boy, tel