Chapter L

Lamb, hind quarter of, marinated, 79
------------------ with spinach, 80
----, leg of, with oysters, ib.

Lamb or pork chops plain broiled, 130

Lamb's fry with parsley, 173
---------- another way, ib.
------ head minced, 71
------ tails and ears, 167

Larks, to prepare for roasting, 88

Leason for fricassees and soups, 6

Lemonade or orangeade, 261

Lemon peel candied, 260
----- puffs, 295
----- sauce, to make, 116

Light forcemeat for pies, &c., 38

Liquid of colour for sauces, 3

Lobsters buttered, 176

Lobster sauce for fish, 262

Loin of veal a la cream, 64