Some have their Lark-Spits made of
Silver, and serve their Larks upon the Spits to the Table, by which means
they keep hot the longer: you may eat them with Juice of Lemmon with the
fry'd Crumbs, but some like such Gravey-Sauce with them as is directed for
the roasted Turkey. Tho' the Guts are left in the Larks, yet they are not
to be eaten.
In my Travels I observed a kind of Soup, which was very frequently used
abroad, and quickly ready, that was very taking to most Travellers who
delighted in savoury Dishes, which the People abroad call Soup _a
l'Yvrogne_. It is made as follows.
Take half a score Onions, peel them, and cut them in small Pieces into a
Stewpan, and fry them brown with Butter, and a little Pepper and Salt; and
when they are enough, pour such a quantity of Water upon them as you think
proper to make a Soup of them; then let these boil together, and thicken it
with as many Eggs as are neccessary, keeping it stirring to prevent the
Eggs from Curdling. Some add to this a large Glass of White-wine, which I
think makes it better tasted than 'tis without it: this is served with a
_French_ Role in the middle. At the same time I met with the following
Receipt for Beef _A-la-mode,_ which is as good as any I have eaten.
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