From: The Thorough Good Cook

Poultry: 40. Caisses of Larks. Bone the larks, and stuff them with fine farce. Have ready small paper cases dipped into warm oil. Give the larks a round shape, put into the cases some of the farce, and place over this the larks. Next, put them on a false bottom with some buttered paper over them, for fear they should dry while baking. When baked enough, dish them. If there is room enough, pour into the cases a little Spanish sauce and lemon juice. You must be very careful to drain out all the fat.