Chapter L

Lake trout, Composition and food value of,
Lamb,
and mutton chops,
and mutton cuts, Distinguishing features of,
and mutton cuts, Names and uses of,
and mutton, Left-over,
and mutton stews,
Comparison of mutton and,
Composition and food value of,
Cooking of mutton and,
Crown roast of,
cuts, Method of obtaining mutton and,
cuts, Table of mutton and,
Food value and composition of leg of,
on toast, Minced,
or mutton, Scalloped,
pies, Individual,
Rack of,
Roast leg of,
Saddle of,
Spring,
Turkish,
Lard, Leaf,
Larding,
Leaf lard,
Lebaba,
Left-over beef,
-over fish,
-over Jellied veal,
-over lamb and mutton,
-over Pork,
-over Poultry,
-over veal,
Leg of venison, Roast,
Lemon cream sauce,
Live chickens,
Liver and bacon,
stuffing for roast duck,
Liverwurst,
Loaf, beef,
Lobster a la Newburg,
cocktail,
croquettes,
Deviled,
from the shell, Removing,
Scalloped,
Lobsters, Composition and food value of,
crabs and shrimp,
Distinguishing features of,
Preparation of,
Loin, Steaks obtained from beef,
Lynn Havens,