Small Bird Pudding.—Any kind of small birds may be used for this; from larks or sparrows to plover or wheatears, or even, low be it said, thrushes. Pick and clean the birds, removing the gizzards, the heads, and feet (for a good sized pudding you require eighteen to twenty-four larks); line a basin with the egg yolk and lemon crust, and proceed to pack it with the birds and about ½lb. of good bacon or ham cut into neat fingers, in alternate layers, dusting each with pepper, salt, minced parsley, thyme and shallot or chives; then pour in a gill of strong stock, cover and boil for one and a half to two hours.