ture, and is apt to
wander. The hens lay abundantly, and the eggs are excellent. In
their flesh, however, they are not so white as the common fowl,
but more inclined to the colour of the pheasant, for which it
frequently makes a good substitute at table. The flesh is both
savoury and easy of digestion, and is in season when game is out
of season.

LARK PIE (an Entree).

971. INGREDIENTS.--A few thin slices of beef, the same of bacon, 9
larks, flour; for stuffing, 1 teacupful of bread crumbs, 1/2 teaspoonful
of minced lemon-peel, 1 teaspoonful of minced parsley, 1 egg, salt and
pepper to taste, 1 teaspoonful of chopped shalot, 1/2 pint of weak stock
or water, puff-paste.

_Mode_.--Make a stuffing of bread crumbs, minced lemon-peel, parsley,
and the yolk of an egg, all of which should be well mixed together; roll
the larks in flour, and stuff them. Line the bottom of a pie-dish with a
few slices of beef and bacon; over these place the larks, and season
with salt, pepper, minced parsley, and chopped shalot, in the above
proportion. Pour in the stock or water, cover with crust, and bake for
an hour in a moderate oven. During the time the pie is baking, shake it
2 or 3 times, to assist in thickening the gravy, and serve very hot.

_Time_.--1 hour. _Average cost_, 1s. 6d. a dozen.

_Sufficient_ for 5 or 6 persons.

_Seasonable_.--In full season in November.

ROAST LARKS.

972. INGREDIENTS.--Larks, egg and bread crumbs, fresh butter.

_Mode_.--These birds are by many persons esteemed a great delicacy, and
may be either roasted or broiled. Pick, gut, and clean them; when they
are trussed, brush them over with the yolk of an egg; sprinkle with
bread crumbs, and roast them before a quick fire; baste them continually
with fresh butter, and keep sprinkling with the bread crumbs until the
birds are well covered. Dish them on bread crumbs fried in clarified
butter, and garnish the dish with slices of lemon. Broiled larks are
also very excellent: they should be cooked over a clear fire, and would
take about 10 minutes or 1/4 hour.

_Time_.--1/4 hour to roast; 10 minutes to broil.

_Seasonable_.--In full season in November.

_Note_.--Larks may also be plainly roasted, without covering them with
egg and bread crumbs; they should be dished on fried crumbs.

BROILED PIGEONS.

973. INGREDIENTS.--Pigeons, 3 oz. of butter, pepper and salt to taste.

_Mode_.--Take care that the pigeons are quite