stewpan with some sliced mixed vegetables and fine herbs,
pour in sufficient claret to cover, stand the stewpan on
a sharp fire, and boil the fish for ten minutes. Take
the Lamprey out, and pass the cooking-liquor through a
hair sieve into a basin ; put 2 table-spoonfuls each of
butter and Hour into a stewpan, stir over the fire with a
spoon till lightly browned, then pour in the cooking-stock
of the Lamprey. When boiling, move the stewpan to the
side of the fire, and let the contents boil for twenty
minutes. Cut the white part, 2in. long, off’ a dozen large
leeks, put them in a flat stewpan with a little fat, and
toss over the fire till nicely coloured ; put in 2 or 3 table-
spoonfuls of raw ham cut in dice and a little pepper and
salt ; two minutes after, pour in the sauce, previously
strSining and skimming off the fat, and boil till reduced
to one half ; then add the pieces of Lamprey and finish
cooking them. Take the pieces of fish out carefully when
done, put them on a hot dish, and garnish with the leeks.
Skim the fat off the sauce, mix in a little gravy✪ Stewed Lamprey a la Bordelaise, stir it
over the fire till boiling, pour in the blood of the Lamprey
to thicken, pass it through a fine sieve over the fish, and
serve.
LANDRAILS. — See Corncrakes.
LAFLAND BREAD. — See Bread.
LAPWINGS (TV. Yanneaux; Ger. Kibitze). — These
are small crested birds ( Vanellus cristatus ) of the plover
family, which are very common in some parts of the
British Isles, and are better known as Pewits. They
are described as having long and broad wings with which
they perform a rapid but very irregular flight. Their
back is of a greenish or coppery bronze colour, and
under the wings are broad markings of white. Their
eggs are the Plover’s eggs of the London market, and
are esteemed great delicacies. They may be cooked as
j follows :
Roasted Lapwings. — Truss and clean the required quantity
of Lapwings, cover them with thin slices of fat bacon, and
roast in front of a clear fire. When roasted, cut them in
half, arrange them like a pyramid on a hot dish, pour a
Fig. 1042. Roasted Lapwings.
little strong meat glaze over, and serve with some clear
gravy✪ Roasted Lapwings in a sauceboat. See Fig. 1042.
Terrine of Lapwings. — Clean, draw, and take out the fillets
of the required quantity of Lapwings ; put the fillets in a
basin, with some salt and mixed spices over them, moisten-
ing with a teacupful or two of Madeira. Fry the livers and
entrails of the birds with some chicken’s livers, a little fat
bacon, and a sprinkling of sweet herbs ; cut the flesh off
the legs into pieces, and put them by. Procure two legs
of hare, trim and cut the flesh into pieces, put them in a
stewpan with the flesh of the Lapwing’s legs and a little
chopped bacon-fat, fry them over a clear fire, season, and
let them cool ; then pound them with the fried livers and
entrails. Pass the prepared forcemeat through a sieve,
line the bottom and sides of a pie-dish with thin slices of
fat bacon✪ Terrine of Lapwings, then lay in, alternately, the forcemeat and
fillets of Lapwings ; cover the top with thin rashers of
bacon, put a cover on the pie-dish, and bake it in a
moderate oven for an-hour-and-a-lialf. When cooked, take
the terrine out, and serve it when cold.
For details respecting Culinary Processes, Utensils. Sauces, <Scc., referred to, see under their special heads.
828
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Larder — continued.
Page 259 · 3 recipe records 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
stewpan with some sliced mixed vegetables and fine herbs, pour in sufficient claret to cover, stand the stewpan on a sharp fire, and boil the fish for ten minutes. Take the Lamprey out, and pass the cooking-liquor through a hair sieve into a basin ; put 2 table-spoonfuls each of butter and Hour into a stewpan, stir over the fire with a spoon till lightly browned, then pour in the cooking-stock of the Lamprey. When boiling, move the stewpan to the side of the fire, and let the contents boil for twenty minutes. Cut the white part, 2in. long, off’ a dozen large leeks, put them in a flat stewpan with a little fat, and toss over the fire till nicely coloured ; put in 2 or 3 tablespoonfuls of raw ham cut in dice and a little pepper and salt ; two minutes after, pour in the sauce, previously straining and skimming off the fat, and boil till reduced to one half ; then add the pieces of Lamprey and finish cooking them. Take the pieces of fish out carefully when done, put them on a hot dish, and garnish with the leeks. Skim the fat off the sauce, mix in a little gravy, stir it over the fire till boiling, pour in the blood of the Lamprey to thicken, pass it through a fine sieve over the fish, and serve.
LANDRAILS. — See Corncrakes.
LAFLAND BREAD. — See Bread.
LAPWINGS (Fr. Vanneaux; Ger. Kibitze). — These are small crested birds ( Vanellus cristatus ) of the plover family, which are very common in some parts of the British Isles, and are better known as Pewits. They are described as having long and broad wings with which they perform a rapid but very irregular flight. Their back is of a greenish or coppery bronze colour, and under the wings are broad markings of white. Their eggs are the Plover’s eggs of the London market, and are esteemed great delicacies. They may be cooked as j follows :
Roasted Lapwings. — Truss and clean the required quantity of Lapwings, cover them with thin slices of fat bacon, and roast in front of a clear fire. When roasted, cut them in half, arrange them like a pyramid on a hot dish, pour a
Fig. 1042. Roasted Lapwings.
little strong meat glaze over, and serve with some clear gravy in a sauceboat. See Fig. 1042.
Terrine of Lapwings. — Clean, draw, and take out the fillets of the required quantity of Lapwings ; put the fillets in a basin, with some salt and mixed spices over them, moistening with a teacupful or two of Madeira. Fry the livers and entrails of the birds with some chicken’s livers, a little fat bacon, and a sprinkling of sweet herbs ; cut the flesh off the legs into pieces, and put them by. Procure two legs of hare, trim and cut the flesh into pieces, put them in a stewpan with the flesh of the Lapwing’s legs and a little chopped bacon-fat, fry them over a clear fire, season, and let them cool ; then pound them with the fried livers and entrails. Pass the prepared forcemeat through a sieve, line the bottom and sides of a pie-dish with thin slices of fat bacon, then lay in, alternately, the forcemeat and fillets of Lapwings ; cover the top with thin rashers of bacon, put a cover on the pie-dish, and bake it in a moderate oven for an-hour-and-a-lialf. When cooked, take the terrine out, and serve it when cold.
For details respecting Culinary Processes, Utensils. Sauces, <Scc., referred to, see under their special heads.
Larder — continued.
Records on this page
Stewed Lamprey a la BordelaiseRoasted LapwingsTerrine of Lapwings