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Classic
Cook Books
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page 338
Kitchen pepper, 122
L.
Lamb, to choose, 24
...., leg, 76
...., fore quarter, 76
...., breast and cucumbers,76
...., shoulder forced, with sorrel sauce, 76
.... steaks, 77
...., house-lamb steaks, white,77
................brown, 77
.... cutlets with spinach, 77
.... head and hinge, 77
...., lamb's fry, 78
.... sweetbreads, 78
Lambstones fricasseed, 78
......fricassee of them and sweetbreads another way,78
.... a very nice dish, 79
Lamprey, to stew, as at Worcester, 17
Lard, 66
Larks and other small birds, to dress, 90
Lavender-water, to make, 296
Laver, 177
Leek soup, Scotch, 104
.... and pilchard pie, 129
Lemons, to keep, for puddings. 215
......, mince pies, 158
......, to preserve in jelly,214
......, cheesecake, 166
..............another, 166
......cream, 192
............yellow, without cream, 192
......, white ditto, 192
...... custards, 165
...... drops, 223
...... honeycomb, 202
...... marmalade, 211
...... juice, to keep, ,228
Lemon, pickled lemons, 181
......, lemon pickle, 178
......, pudding, an excellent one, 138
......puffs, 162
......sauce, 117
...... white sauce, for boiled fowls or a fricassee, 114
......syrup, 286
......water, for the sick, 287
......and vinegar whey, 288
Lemonade, to be made a day before wanted, 230
........, another way, 230
........that has the flavour and appearance of jelly, 230
........for the sick, 289
Lent potatoes, 185
Light, or German, puddings or puffs, 140
Lights (calf's) and liver, to dress, 56
Linen, how to take stains of fruit or acids out of, 299: also iron-moulds and
mildew, 299
Linings of furniture, to dye of different colours, 300
List of different articles in season in each month, 309 to 312
Liver (calf's) broiled, 55
.... roasted, 55
.... the Staffordshire dish of frying-herbs and liver, 176
.... sauce, 114
Lobsters, to choose, 3
......, to pot them, 19
......, to pot another way, as at Wood's hotel, 19
...... , stewed, as a very high relish, 20
......, buttered, 20
......, to roast, 20
......, curry of them, 20 .
......, soup, excellent, 107
......, sauce, 119
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Classic
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