20 May 2012, 4:34 a.m. - Terry Foreman

Larks as food Larks, commonly consumed with bones intact, have historically been considered wholesome, delicate, and light game. They can be used in a number of dishes, for example, they can be stewed, broiled, or used as filling in a meat pie. Lark's tongues were particularly highly valued. In modern times, shrinking habitats made lark meat rare and hard to come by, though it can still be found in restaurants in Italy and elsewhere in Southern Europe (Hooper). http://en.wikipedia.org/wiki/Lark#Larks_as_food


Chart showing the number of references in each month of the diary’s entries.