This is an olde English recipe. Which folks you might just be relieved to hear that I have NEVER tried or will ever try, but we cannot change history.
Pluck and clean a dozen larks, cut off the heads, necks and legs, open and flatten them and season each one with a little pepper, salt and grated nutmeg. Arrenge them closely in a potting-pan, place a quarter of a pound of butter upon them and bake them in a moderate overn for 25 minutes. Take them out, pour off the butter and pit them in a vool dry place until wanted.
Serves 3 to 4 people