Cassell's dictionary of cookery

Lady Fingers. — Whisk four fresh eggs thoroughly, the whites and the yokes separately. Mix smoothly with the yolks three ounces of powdered sugar and three ounces of flour, add the whites, and afterwards a quarter of a pint of rose-water. Beat all together for some minutes. Have ready a well-buttered bakingtin, form the paste upon it with a spoon in " fingers," three inches long and three-quarters of an inch wide, sift a little powdered sugar over them, let them stand five or six minutes to melt the sugar, then put them into a moderate oven, and bake until they are lightly browned. When cool, put them in pairs, and keep them in a tin canister closely covered until wanted for use. Time to bake, about twenty minutes. Probable cost, 8d. Sufficient for two dozen fingers. Lait Sucré (see Milk, Sugared, or Lait Sucré) . Lamartine's Pudding. — Stew four large apples in a little water, with a small piece of cinnamon, until they are tender, but unbroken. Take them up, drain them, and beat them with a fork. Let them get cold, then mix with them the yolks of four eggs and the white of one, well beaten, a little pounded sugar, two or three drops of vanilla, two ounces of fresh butter, and three-quarters of a pint of cream or good milk. Line a pie-dish with good puff paste. Pour in the mixture, and bake in a moderate oven. Strew sifted sugar over before serving. Apricots may be substituted for ■ the apples in this recipe. Time to bake, half an hour. Probable cost, when made with milk, Is. Sufficient for four or five persons. Lamb. — House lamb (by which is meant lamb born in the middle of winter, reared under LAMB, JOINTED, shelter, and fed, in a great measure, upon milk) is considered a great delicacy. It may be obtained from Christmas to Lady Day. At Easter, grass lamb, or lamb brought up out of doers, and fed upon grass, comes into season. Like all young animals, lamb ought to be thoroughly cooked, or it is most unwholesome. The joint should not be taken from the fire until the gravy drops from it. Lamb is usually cut into quarters, and of these the fore-quarter, which consists of the shoulder (3), the breast (5), and the neck (4), is considered the best. It should be cooked fresh, and its quality may be easily tested by the appearance of the vein of the neck, which should be ruddy or of a bluish colour. It is generally roasted, though in very young lamb, the leg, which is frequently served by itself, and makes a useful and excellent joint, may be boiled and sent to table with white sauce. The hind-quarter, consisting of the leg (1) and loin (2), is better for hanging two or three days. As, however, lamb will not keep well in unfavourable weather, or for any length of time, it should be examined daily, and the moisture carefully wiped from the joints. In order to ascertain whether or not it is fresh, place the finger between the loin and kidney. Any taint may be easily discovered by the smell. The fat of lamb should be firm and Hght, the lean a clear faintish white, and also firm. If the fat be yellow and the lean flabby and red, the lamb is of inferior quality, and will not keep. Where economy is a consideration, lamb should not be bought before it is five months old. Lamb (al'Espagnole). — See Lamb, Cooked whole (sometimes called Lamb a I'Espagnole).