LABRADOR TEA. — This is sometimes known as
James’s tea, and is an infusion of the leaves of Ledum
palustre.
LACTIC ACID. — The acid of sour milk.
LADY CAKE. — See Cakes.
LADY’S DELIGHT. — This is the fanciful name
given to a mild pickle which is supposed to give great
satisfaction to refined female tastes, and is prepared as
follows :
Chop up coarsely 1-lb. of sour apples, 1-lb. of peeled small
onions, 2oz. of green or red chillies, and pack them (mixed)
in a pickle bottle. Boil 1 pint of white wine, or best malt
vinegar, with 1 dessert-spoonful of salt✪ Pickled Apples and Onions, and, before it cools,
pour it over the pickles in the bottle ; cork down, and in
two or three days it will be ready for use. With a little
salad-oil this pickle is very delicious.
LADY’S FINGERS.— See Biscuits.
LAGER BEER.— This is so called from the German
word lager — a bed, signifying, therefore, beer that is
stored or laid by for some time before it is offered
for consumption. At one time Lager Beer was brewed
solely in Germany ; but as it has gained favour for its
bright, sparkling, almost effervescent qualities, it is in
general demand all over the United States, the British
Isles, and other countries; and the demand has tempted
foreign brewers into the manufacture of this German
speciality.
Lager Beer is consumed chiefly in summer, the draught
passing through an ice-chamber, and thus ensuring a
refreshing drink suitable to the warm season. The
brewing commences in October, and it is then stored
in vats as fast as it is manufactured, each succeeding
brewing being distributed amongst those preceding. In
this way a uniform strength is guaranteed throughout
the stock. For information concerning the brewing, see
Beer.
LAMB (Ft. Agneau ; Ger. Lamm ; Ital. Agnello ; Sp.
Cordero). — From fhe circumstance that Lamb does not
change its Anglo-Saxon appellation for a Norman one
when prepared for the table (as does its parent, the
sheep, into mutton), it would appear that it was not a
favourite dish amongst the followers of William the Con-
queror. At the festive tables of Rome and in ancient
Greece it was frequently served as a bonne-bouche ; but the
fact of its being chosen for sacrifice on the great feast
of the Passover, under the name of the Pascal Lamb, may
have influenced such impressionable people as the French,
and led to their discarding Lamb-flesh until the prejudice
could be in a measure overcome. Let it be observed that
Lamb is not regarded with the same favour on the
Continent as veal, which has not any sacrificial legend
to influence its use.
The sacrifice of the Pascal Lamb as performed by the
Gauls of old, and kept up by some of the best French
families to this day, has been to serve it roasted whole,
to be eaten with unleavened bread. A very good account
of the modern “ sacrifice,” translated from the French, is
given as follows :
Page 202 · 1 recipe record on this page
Presented as published in 1892. 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
LABRADOR TEA. — This is sometimes known as James’s tea, and is an infusion of the leaves of Ledum palustre.
LACTIC ACID. — The acid of sour milk.
LADY CAKE. — See Cakes.
LADY’S DELIGHT. — This is the fanciful name given to a mild pickle which is supposed to give great satisfaction to refined female tastes, and is prepared as follows :
Chop up coarsely 1-lb. of sour apples, 1-lb. of peeled small onions, 2oz. of green or red chillies, and pack them (mixed) in a pickle bottle. Boil 1 pint of white wine, or best malt vinegar, with 1 dessert-spoonful of salt, and, before it cools, pour it over the pickles in the bottle ; cork down, and in two or three days it will be ready for use. With a little salad-oil this pickle is very delicious.
LADY’S FINGERS.— See Biscuits.
LAGER BEER.— This is so called from the German word lager — a bed, signifying, therefore, beer that is stored or laid by for some time before it is offered for consumption. At one time Lager Beer was brewed solely in Germany ; but as it has gained favour for its bright, sparkling, almost effervescent qualities, it is in general demand all over the United States, the British Isles, and other countries; and the demand has tempted foreign brewers into the manufacture of this German speciality.
Lager Beer is consumed chiefly in summer, the draught passing through an ice-chamber, and thus ensuring a refreshing drink suitable to the warm season. The brewing commences in October, and it is then stored in vats as fast as it is manufactured, each succeeding brewing being distributed amongst those preceding. In this way a uniform strength is guaranteed throughout the stock. For information concerning the brewing, see Beer.
LAMB (Ft. Agneau ; Ger. Lamm ; Ital. Agnello ; Sp. Cordero). — From fhe circumstance that Lamb does not change its Anglo-Saxon appellation for a Norman one when prepared for the table (as does its parent, the sheep, into mutton), it would appear that it was not a favourite dish amongst the followers of William the Conqueror. At the festive tables of Rome and in ancient Greece it was frequently served as a bonne-bouche ; but the fact of its being chosen for sacrifice on the great feast of the Passover, under the name of the Pascal Lamb, may have influenced such impressionable people as the French, and led to their discarding Lamb-flesh until the prejudice could be in a measure overcome. Let it be observed that Lamb is not regarded with the same favour on the Continent as veal, which has not any sacrificial legend to influence its use.
The sacrifice of the Pascal Lamb as performed by the Gauls of old, and kept up by some of the best French families to this day, has been to serve it roasted whole, to be eaten with unleavened bread. A very good account of the modern “ sacrifice,” translated from the French, is given as follows :
Records on this page
Pickled Apples and Onions