Larks to Boil: Truss them, and cut off their Legs and Heads; boil them (having put a little Parsley and Sage finely shred into their Bellies) in Mutton-Broth, or in VVa∣ter season'd with a little Salt, that has been boil'd, and often scumm'd before you put 'em in: then boil up, when the Broth or VVater is half con∣sumed, large Mace, Dates, Marrow, Currans, Pepper and Salt; and being well stewed together, lay them on fine carved Sippits, and thicken the Broth with Almonds beaten and strained; add a little Rose-water and Sugar, and garnish with Lemons sli∣ced, Barberries pickled, Sugar and grated Bread strewed a∣bout the Dish; and for Leer, strain grated Bread and hard Eggs beaten in Verjuice and some of the Broth. And thus you may boil and dish up all manner of small Birds well •…•…uced, as Quails, Rails, Thrush, Black-birds, Snites, VVheat∣ears, Sparrows, Feldefers, Mar∣tins, Ruffs, Brews, God wits, Knots, Dotterels, Pewits, Stre∣nits, Ollines, Gravelens, Red-Shanks, &c. But as for the latter ten, this way is best approved by some Cooks; viz.
Let 'em be half roasted, and stick on one side a few Cloves as they roast; save the Gravy, and put them into a Pipkin with it and a little Claret and strong Broth so much as will cover them, some boiled Houshold-bread strained, also Mace, Cloves, Pepper, Ginger, fryed Onions, and Salt; stew them well, and serve them up