From:
The Thorough Good Cook
Poultry: 40. Caisses of Larks.
Bone the
larks, and stuff them with fine
farce. Have ready small
paper cases dipped into warm
oil. Give the larks a round shape, put into the cases some of the farce, and place over this the larks. Next, put them on a false bottom with some
buttered paper over them, for fear they should dry while baking. When baked enough, dish them. If there is room enough, pour into the cases a little
Spanish sauce and
lemon juice. You must be very
careful to drain out all the
fat.