anne

Boil a knuckle of veal in a gallon of water till it is reduced to three
pints, (it must not be covered but done over a clear fire) scum it well
and clarify it, then season the larks with pepper and salt, put them in
a pot with butter, and send them to the oven; when baked take them out
of the butter whilst hot, take the jelly and season it to your taste
with pepper and salt; then put the jelly and larks into a pan together,
and give them a scald over the fire; so lie them in pots and cover them
well with jelly. When you use them, turn them out of the pots, and
serve them up.