This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
TO make a Ragout, put them into a Stew-pan with a bit of Butter, some Mushrooms, a Faggot, a slice of HamI and a scalded Sweet-bread cut into pieces; simmer these a moment, then add a tittle Broth, a glass of Wine, Pepper and Salt, and reduce the Sauce: When almost done, add a little Cullis, and take out the Faggot and the Ham. - If you would have them stewed, you will prepare them at first in the same manner, but without Sweet-bread, instead of which use small Onions, first scalded: When three parts done, add a little Cullis, a bit of Butter rolled in Flour, and half a spoonsful of Verjuice, or a Lemon Squeeze. - You may also mix with them Cabbage Lettuces, boiled in good Broth; or serve with any sorts of stewed Greens or Cullis.
Bone the Larks thoroughly, and roll the Meat in the form of Cherries, sticking one Leg into each, and braze them with proper Seasoning: When done, add a little Cullis and Gravy; put the Cherries on the Dish for table, the Legs upwards; sift and skim the Sauce, squeeze an Orange into it, and serve upon the Meat.