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Article Index

LAMB 

In purchasing this meat, observe particularly the neck of a fore-quarter. If the vein is bluish, it is fresh: if it has a green or yellow cast, it is stale. In the hind-quarter, if there is a faint smell under the kidney, and the knuckle is limp, the meat is stale. If the eyes are sunk, the head is not fresh. Grass lamb comes into season in April or May, and continues till August. House lamb may be had in large towns almost all the year, but it is in highest perfection in December and January.

LAMB CHOPS 

Cut up a neck or loin, rub the chops with egg, and sprinkle them over with grated bread, mixed with a little parsley, thyme, marjoram, and lemon peel, chopped fine. Fry them in butter till they are of a light brown, put them in a warm dish, garnished with crisped parsley. Or make a gravy in the pan with a little water, and butter rolled in flour, and pour it over them.

LAMB CUTLETS 

Cut some steaks from the loin, and fry them. Stew some spinach, put it into a dish, and lay the cutlets round it.

LAMB'S FRY 

Serve it fried of a beautiful colour, and with a good deal of dried or fried parsley over it.

LAMB'S HEAD 

A house-lamb's head is the best; but any other may be made white by soaking it in cold water. Boil the head separately till it is very tender. Have ready the liver and lights three parts boiled and cut small: stew them in a little of the water in which they were boiled, season and thicken with flour and butter, and serve the mince round the head.

LAMB PIE 

Make it of the loin, neck, or breast; the breast of house-lamb especially, is very delicate and fine. It should be lightly seasoned with pepper and salt, the bone taken out, but not the gristle. A small quantity of jelly gravy is to be put in hot, but the pie should not be cut till cold. Put in two spoonfuls of water before baking. Grass lamb makes an excellent pie, and should only be seasoned with pepper and salt. Put in two spoonfuls of water before baking, and as much gravy when it comes from the oven. It may generally be remarked, that meat pies being fat, it is best to let out the gravy on one side, and put it in again by a funnel, at the centre, when a little may be added.

LAMB STEAKS 

Quarter some cucumbers, and lay them into a deep dish; sprinkle them with salt, and pour vinegar over them. Fry the steaks of a fine brown, and put them into a stewpan; drain the cucumbers, and put them over the steaks. Add some sliced onions, pepper and salt; pour hot water or weak broth on them, and stew and skim them well.

LAMB STEAKS BROWN 

Season some house-lamb steaks with pepper, salt, nutmeg, grated lemon peel, and chopped parsley: but dip them first into egg, and fry them quick. Thicken some good gravy with a little flour and butter, and add to it a spoonful of port wine, and some oysters. Boil up the liquor, put in the steaks warm, and serve them up hot. Palates, balls, or eggs, may be added, if approved.

LAMB STEAKS WHITE 

Steaks of house-lamb should be stewed in milk and water till very tender, with a bit of lemon peel, a little salt, mace, and pepper. Have ready some veal gravy, and put the steaks into it; mix some mushroom powder, a cup of cream, and a dust of flour; shake the steaks in this liquor, stir it, and make it quite hot. Just before taking up the steaks, put in a few white mushrooms. When poultry is very dear, this dish will be found a good substitute.

LAMB'S SWEETBREADS 

Blanch them, and put them a little while into cold water. Stew them with a ladleful of broth, some pepper and salt, a few small onions, and a blade of mace. Stir in a bit of butter and flour, and stew them half an hour. Prepare two or three eggs well beaten in cream, with a little minced parsley, and a dust of grated nutmeg. Add a few tops of boiled asparagus, stir it well over the fire, but let it not boil after the cream is in, and take great care that it does not curdle. Young French beans or peas may be added, but should first be boiled of a beautiful colour.

LAMBSTONES FRICASSEED 

Skin and wash, dry and flour them; then fry them of a beautiful brown in hog's lard. Lay them on a sieve before the fire, till the following sauce is prepared. Thicken nearly half a pint of veal gravy with flour and butter, and then add to it a slice of lemon, a large spoonful of mushroom ketchup, a teaspoonful of lemon pickle, a taste of nutmeg, and the yolk of an egg well beaten in two large spoonfuls of thick cream. Put this over the fire, stir it well till it is hot, and looks white; but do not let it boil, or it will curdle. Then put in the fry, shake it about near the fire for a minute or two, and serve it in a very hot dish and cover.

A fricassee of lambstones and sweetbreads may be prepared another way. Have ready some lambstones blanched, parboiled, and sliced. Flour two or three sweetbreads: if very thick, cut them in two. Fry all together, with a few large oysters, of a fine yellow brown. Pour off the butter, add a pint of good gravy, some asparagus tops about an inch long, a little nutmeg, pepper, and salt, two shalots shred fine, and a glass of white wine. Simmer them ten minutes, put a little of the gravy to the yolks of three eggs well beaten, and mix the whole together by degrees. Turn the gravy back into the pan, stir it till of a fine thickness without boiling, and garnish with lemon.

LAMENESS 

Much lameness, as well as deformity, might certainly be prevented, if stricter attention were paid to the early treatment of children. Weakness of the hips, accompanied with a lameness of both sides of the body, is frequently occasioned by inducing them to walk without any assistance, before they have strength sufficient to support themselves. Such debility may in some measure be counteracted, by tying a girdle round the waist, and bracing up the hips; but it requires to be attended to at an early period, or the infirmity will continue for life. It will also be advisable to bathe such weak limbs in cold water, or astringent decoctions, for several months. If the lameness arise from contraction, rather than from weakness, the best means will be frequent rubbing of the part affected. If this be not sufficient, beat up the yolk of a new laid egg, mix it well with three ounces of water, and rub it gently on the part. Perseverance in the use of this simple remedy, has been successful in a great number of instances.

LAMPREY 

To stew lamprey as at Worcester, clean the fish carefully, and remove the cartilage which runs down the back. Season with a small quantity of cloves, mace, nutmeg, pepper, and allspice. Put it into a small stewpot, with beef gravy, port, and sherry. Cover it close, stew it till tender, take out the lamprey, and keep it hot. Boil up the liquor with two or three anchovies chopped, and some butter rolled in flour. Strain the gravy through a sieve, add some lemon juice, and ready-made mustard. Serve with sippets of bread and horseradish. When there is spawn, it must be fried and laid round. Eels done the same way, are a good deal like the lamprey.

LARKS 

To dress larks and other small birds, draw and spit them on a bird spit. Tie this on another spit, and roast them. Baste gently with butter, and strew bread crumbs upon them till half done. Brown them in dressing, and serve with bread crumbs round.

LAVENDER WATER 

To a pint of highly rectified spirits of wine, add an ounce of the essential oil of lavender, and two drams of the essence of ambergris. Put the whole into a quart bottle, shake it frequently, and decant it into small bottles for use.

LAVER 

This is a plant that grows on the rocks near the sea in the west of England, and is sent in pots prepared for eating. Place some of it on a dish over the lamp, with a bit of butter, and the squeeze of a Seville orange. Stir it till it is hot. It is eaten with roast meat, and tends to sweeten the blood. It is seldom liked at first, but habit renders it highly agreeable.

LEAF IMPRESSIONS 

To take impressions of leaves and plants, oil a sheet of fine paper, dry it in the sun, and rub off the superfluous moisture with another piece of paper. After the oil is pretty well dried in, black the sheet by passing it over a lighted lamp or candle. Lay the leaf or plant on the black surface, with a small piece of paper over it, and rub it carefully till the leaf is thoroughly coloured. Then take it up undisturbed, lay it on the book or paper which is to receive the impression, cover it with a piece of blotting paper, and rub it on the back a short time with the finger as before. Impressions of the minutest veins and fibres of a plant may be taken in this way, superior to any engraving, and which may afterwards be coloured according to nature. A printer's ball laid upon a leaf, which is afterwards pressed on wet paper, will also produce a fine impression; or if the leaf be touched with printing ink, and pressed with a rolling pin, nearly the same effect will be produced.

LEATHER 

To discharge grease from articles made of leather, apply the white of an egg; let it dry in the sun, and then rub it off. A paste made of dry mustard, potatoe meal, and two spoonfuls of the spirits of turpentine, applied to the spot and rubbed off dry, will also be found to answer the purpose. If not, cleanse it with a little vinegar. Tanned leather is best cleaned with nitrous acid and salts of lemon diluted with water, and afterwards mixed with skimmed milk. The surface of the leather should first be cleaned with a brush and soft water, adding a little free sand, and then repeatedly scoured with a brush dipped in the nitrous mixture. It is afterwards to be cleaned with a sponge and water, and left to dry.

LEAVENED BREAD 

Take two pounds of dough from the last baking, and keep it in flour. Put the dough or leaven into a peck of flour the night before it is baked, and work them well together in warm water. Cover it up warm in a wooden vessel, and the next morning it will be sufficiently fermented to mix with two or three bushels of flour: then work it up with warm water, and a pound of salt to each bushel. Cover it with flannel till it rises, knead it well, work it into broad flat loaves or bricks, and bake them as other bread.

LEEK MILK 

Wash a large handful of leeks, cut them small, and boil them in a gallon of milk till it become as thick as cream. Then strain it, and drink a small bason full twice a day. This is good for the jaundice.

LEEK SOUP 

Chop a quantity of leeks into some mutton broth or liquor, with a seasoning of salt and pepper. Simmer them an hour in a saucepan; mix some oatmeal with a little cold water quite smooth, and pour it into the soup. Simmer it gently over a slow fire, and take care that it does not burn to the bottom. This is a Scotch dish.

LEG OF LAMB

To make it look as white as possible, it should be boiled in a cloth. At the same time the loin should be fried in steaks, and served with it, garnished with dried or fried parsley. Spinach to eat with it. The leg may be roasted, or dressed separately.

LEG OF MUTTON 

If roasted, serve it up with onion or currant-jelly sauce. If boiled, with caper sauce and vegetables.

LEG OF PORK 

Salt it, and let it lie six or seven days in the pickle, turn and rub it with the brine every day. Put it into boiling water, if not too salt; use a good quantity of water, and let it boil all the time it is on the fire. Send it to table with peas pudding, melted butter, turnips, carrots, or greens. If it is wanted to be dressed sooner, it may be hastened by putting a little fresh salt on it every day. It will then be ready in half the time, but it will not be quite so tender.

To dress a leg of pork like goose, first parboil it, then take off the skin, and roast it. Baste it with butter, and make a savoury powder of finely minced or dried and powdered sage, ground black pepper, and bread crumbs rubbed together through a cullender; to which may be added an onion, very finely minced. Sprinkle the joint with this mixture when it is almost roasted, put half a pint of made gravy into the dish, and goose stuffing under the knuckle skin, or garnish with balls of it, either fried or boiled.

LEG OF VEAL 

Let the fillet be cut large or small, as best suits the size of the company. Take out the bone, fill the space with a fine stuffing, skewer it quite round, and send it to table with the large side uppermost. When half roasted, or before, put a paper over the fat, and take care to allow sufficient time: as the meat is very solid, place it at a good distance from the fire, that it may be gradually heated through. Serve it up with melted butter poured over it. Some of it would be good for potting.