SOME FORGOTTEN EDIBLE BIRDS 



plenty of larks in England. They are to be heard, in 

 fact, carolling their glorious song by thousands. I 

 love the lark and its song as much as any man, but 

 I am well aware that this bird is in some districts far 

 too numerous for the farmer's well-being. 



As for their excellence and utility at table there can 

 be no possible question. They shine in various culinary 

 ways, but in none better, I think, than when introduced 

 into a pudding in the pleasing company of steak, 

 kidneys, and oysters. The steak, kidney, lark, and 

 oyster puddings served at the "Old Cheshire Cheese" 

 in Fleet Street are still among the chief joys of the 

 London diner who may happen to find his way so 

 far eastward. This is, in truth, a real dainty dish, fit 

 to set before any king. Larks are also, as has been 

 said by a well-known authority, "pretty accompani- 

 ments to claret, when dressed a la broche, and certainly 

 consolatory when served a la minute or en caisse." For 

 eating, larks, it should be noted, are in full season in 

 November. 



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