Larks are treated just like quail or ortolans, the trail being left, or not, as liked; wrap each little bird in a slice of slitted bacon and thread them, half a dozen at a time, on a thin skewer and roast for eight or ten minutes, basting well all the time. Like all other small birds, larks should have small pieces of buttered toast placed under them whilst roasting, to catch the drip of the gravy, etc., when the birds are basted. To serve, slip them off the skewer, place each bird on a piece of toast, and dish with a pile of fried breadcrumbs in the centre, and a garnish of watercress.