LAMB, To Choose. — In choosing the fore-quarter examine the large
vein in the neck ; if it is of a bluish colour the meat is fresh, but if it is
green it is stale. In the hind-quarter the kidney is the best test, as this has
a slight smell when not perfectly fresh ; the knuckle should be nice and
firm. Grass lamb is in season from Easter to Michaelmas, house lamb from
Christmas to Lady Day. Both are favourite dishes, but perhaps the latter
is more generally esteemed.
LAMB, To Fricassee.— Cut the meat into pieces, put it into a sauce-
pan, season with salt and pepper, mace, and nutmeg ; add a large piece of
butter, a dozen oysters with their liquor, a bunch of sweet herbs, and
enough water to cover the whole. Stew till the meat is tender, then dish.
Thicken the gravy with a little flour ; strain ; add the yolks of two eggs and
a spoonful of cream✪ Lamb, To Fricassee. Serve the gravy with the meat.
LAMPBLACK FOR PAINTING, To Prepare. — Take some
common lampblack ; put it over the fire on an iron plate, and when it
ceases to emit smoke (being then free from the oily substance it originally
contained) it is ready for immediate use.
LAMPREYS (STEWED). — Clean the fish, remove the cartilage
which passes down the back, season with cloves, mace, nutmeg, allspice,
and pepper ; cover with good gravy, and stew till tender. After removing
the fish, boil up the liquor with three or four anchovies and a little butter
rubbed in flour ; strain the gravy, and add the juice of a lemon, a little
mustard, and a glass of port or sherry wine✪ Lampreys (Stewed). Serve with horseradish and
sippets of bread.
LAMPREYS, To Dress. — Extract the bone, and rub the inside
with finely-chopped sage, parsley, and mixed spices ; then bind the fish up
with broad tape, and boil it for three-quarters of an hour in salt and
water, with a couple of bay leaves. Add to the water in which the fish has
been boiled a pint of vinegar, a little whole pepper, and some knotted
marjoram or thyme ; boil it for twelve minutes ; untie the fish, cut it in
good slices, and put it into the liquor. Send to table garnished with
parsley. It improves both the fish and the liquor to let them stand ten or
twelve hours before they are served.
LARD, To Detect Adulteration of. — If adulteration be suspected,
take a small portion of the lard and drop it upon a hot plate of iron ; if
mixed with other substances, it will, on evaporation, leave their deposit
behind.
LARK PIE. — Take the bones out of the birds. Line a pie-dish
with a nice light crust, put in some farce, then the birds, and more farce
on top to fill up the dish ; close the pie, leaving a hole at the top. Bake
to a light brown colour ; then remove the crust, pour in a little chicken
broth✪ Lark Pie, season highly, and serve.
LARKS (BAKED). — Take a dozen fat larks, pick and bone
them, season with salt and pepper, and stuff them with quenelles. Dish
them tastefully, and put some of the quenelles into the dish with slices of
fried bread. Cover the whole with layers of bacon, and bake for twenty
minutes✪ Larks (Baked). Take off the bacon, drain the fat, and serve with Espagnole,
well seasoned, and of a nice colour.
Page 126 · 4 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
LAMB, To Choose. — In choosing the fore-quarter examine the large vein in the neck ; if it is of a bluish colour the meat is fresh, but if it is green it is stale. In the hind-quarter the kidney is the best test, as this has a slight smell when not perfectly fresh ; the knuckle should be nice and firm. Grass lamb is in season from Easter to Michaelmas, house lamb from Christmas to Lady Day. Both are favourite dishes, but perhaps the latter is more generally esteemed.
LAMB, To Fricassee.— Cut the meat into pieces, put it into a saucepan, season with salt and pepper, mace, and nutmeg ; add a large piece of butter, a dozen oysters with their liquor, a bunch of sweet herbs, and enough water to cover the whole. Stew till the meat is tender, then dish. Thicken the gravy with a little flour ; strain ; add the yolks of two eggs and a spoonful of cream. Serve the gravy with the meat.
LAMPBLACK FOR PAINTING, To Prepare. — Take some common lampblack ; put it over the fire on an iron plate, and when it
ceases to emit smoke (being then free from the oily substance it originally contained) it is ready for immediate use.
LAMPREYS (STEWED). — Clean the fish, remove the cartilage which passes down the back, season with cloves, mace, nutmeg, allspice, and pepper ; cover with good gravy, and stew till tender. After removing the fish, boil up the liquor with three or four anchovies and a little butter rubbed in flour ; strain the gravy, and add the juice of a lemon, a little mustard, and a glass of port or sherry wine. Serve with horseradish and sippets of bread.
LAMPREYS, To Dress. — Extract the bone, and rub the inside with finely-chopped sage, parsley, and mixed spices ; then bind the fish up with broad tape, and boil it for three-quarters of an hour in salt and water, with a couple of bay leaves. Add to the water in which the fish has been boiled a pint of vinegar, a little whole pepper, and some knotted marjoram or thyme ; boil it for twelve minutes ; untie the fish, cut it in good slices, and put it into the liquor. Send to table garnished with parsley. It improves both the fish and the liquor to let them stand ten or twelve hours before they are served.
LARD, To Detect Adulteration of. — If adulteration be suspected, take a small portion of the lard and drop it upon a hot plate of iron ; if mixed with other substances, it will, on evaporation, leave their deposit behind.
LARK PIE. — Take the bones out of the birds. Line a pie-dish with a nice light crust, put in some farce, then the birds, and more farce on top to fill up the dish ; close the pie, leaving a hole at the top. Bake to a light brown colour ; then remove the crust, pour in a little chicken broth, season highly, and serve.
LARKS (BAKED). — Take a dozen fat larks, pick and bone them, season with salt and pepper, and stuff them with quenelles. Dish them tastefully, and put some of the quenelles into the dish with slices of fried bread. Cover the whole with layers of bacon, and bake for twenty minutes. Take off the bacon, drain the fat, and serve with Espagnole, well seasoned, and of a nice colour.
Records on this page
Lamb, To FricasseeLampreys (Stewed)Lark PieLarks (Baked)