ANCIENT AND CLASSIC RECIPES
SARAH BERNHARDT'S RECIPE FOR LARKS
"Pound in a mortar the flesh of two larks; add some butter, some chopped samphire, some breadcrumbs soaked in milk, some Malaga raisins, and some crushed juniper berries.
Stuff a third lark with the mixture and roast it on a spit covered with samphire leaves and a strip of fat bacon.
Serve on a crouton soaked in gin, and then toasted and buttered."