When well cleaned, dip them in yolk of egg, and roll
them in bread-crumbs. Put a small bit of butter in each
bird. Spit on a lark-spit, and fasten that to the spit. Baste
with plenty of good butter, which is most essential in
roasting all the smaller birds. Strew sifted bread-crumbs.
over the birds as they roast. From twelve to fifteen minutes
will do them. Serve fried bread-crumbs, and garnish with
fried crumbs or crisp parsley.
  Some good cooks put a thin, small slice of bacon between
the birds when they are spitted, to nourish them. This is
a good practice.
 

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