LAVER.— In the article on Alg.f this sea-weed was
described in company with others; but by Kettner we
are assured that it is worthy of considerable individual
attention. This author writes : “ Many an old-fashioned
English gentleman will be glad to see Laver men-
tioned here, and to be reminded of its excellence with
boiled mutton.” The reason of its decadence in popular
estimation he considers to be due to the spread of
French cookery. Continental cooks being unacquainted
with the beauties of this islander's natural food. There
are two sorts, which may be collected on any shore
(see Figs. 1049 and 1050); but it is usually sold in pots
ready for eating, having been boiled to a pulp. It is very
nice when cooked as follows :
Put the prepared Laver into an enamelled stewpan with
a good-sized lump of butter, squeeze in the juice of a lemon
For details respecting Culinary Processes , Utensils , Sauces, &x., referred to, see under their special heads.
3 Q
834
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Laver — continued.
or orange, dust with a little pepper✪ Stuffed Larks in Croustade, and toss it over a
gentle lire until hot. Cut one or two moderately thick
slices of bread, trim off the crusts, and toast ; butter them
Fig. 1049. Common Laver.
Fig. 1050. Green Laver.
and Ivy them on a dish ; put the Laver on the toast, and
serve. As the Laver should he very hot when eaten, it
should be served on a hot-water dish.
LAWN SLEEVE.— See Bishop.
LAYER CAKE.— See Cakes.
LEAP CAKE.— See Cakes.
LEAMINGTON PUDDING.— See Puddings.
LEAVEN.— See Yeast.
LECH A. CREMA.— This is a favourite Spanish dish,
partaking very much of the nature of a cream custard.
The name signifies milk and cream. The following receipts
have been contributed by a Spanish chef. See Cream.
(1) Whisk the whites of four eggs to a stiff froth, mix
in the yolks of three eggs and ilb. of powdered sugar,
then add Jib. of flour, 6oz. of almonds split into several
pieces, 4 >z. of finely-cut candied lemon-peel, and |oz. each
of gr rand coriander-seeds and cinnamon. When the pre-
paration is thoroughly mixed, put it into a biscuit-forcer,
squeeze it out on wafer-paper in drops about the size of
walnuts or a little larger, and bake in a slack oven. Take
them out when done, brush the surfaces with thin white
sugar icing, put a piece of green citron-peel upon each, dry
well in the dry closet or screen, take them out, and they
are ready for use.
(2) Put 41b. of honey into a copper egg-bow l on the fire,
make it quite warm, skim off the frjthv and at once add
6oz. of finely-shred almonds, hoz. each of ground cloves
and cinnamon, half a grated nutmeg, and the grated rinds
of two lemons. Mix well, put in 6oz. of sifted crushed
loaf sugar, 2oz. ca di of finely-chopped orange-, lemon- and
citron-peels, a liqueur-glassful of kirschenwasssr, and about
the same quantity of orange-flower water ; incorporate
thoroughly, add 4 >z. of bicarbonate of soda dissolved in 1
table-spoonful of water, and lastly 14>z. of sifted flour.
Work the whole together over a slow fire for about six
minutes, turn the mixture out into a basin, cover, and set
it aside in a co il place for about three days before using.
Divide the paste into four equal parte, put them on a board
with 2oz. more of the flour✪ Almond Cakes sprinkled over, roll out to about
fin.
Page 275 · 2 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
A modernized reading is not available for this page yet. You are seeing the original text.
LAVER.— In the article on Alg.f this sea-weed was
described in company with others; but by Kettner we
are assured that it is worthy of considerable individual
attention. This author writes : “ Many an old-fashioned
English gentleman will be glad to see Laver men-
tioned here, and to be reminded of its excellence with
boiled mutton.” The reason of its decadence in popular
estimation he considers to be due to the spread of
French cookery. Continental cooks being unacquainted
with the beauties of this islander's natural food. There
are two sorts, which may be collected on any shore
(see Figs. 1049 and 1050); but it is usually sold in pots
ready for eating, having been boiled to a pulp. It is very
nice when cooked as follows :
Put the prepared Laver into an enamelled stewpan with
a good-sized lump of butter, squeeze in the juice of a lemon
For details respecting Culinary Processes , Utensils , Sauces, &x., referred to, see under their special heads.
3 Q
834
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Laver — continued.
or orange, dust with a little pepper, and toss it over a
gentle lire until hot. Cut one or two moderately thick
slices of bread, trim off the crusts, and toast ; butter them
Fig. 1049. Common Laver.
Fig. 1050. Green Laver.
and Ivy them on a dish ; put the Laver on the toast, and
serve. As the Laver should he very hot when eaten, it
should be served on a hot-water dish.
LAWN SLEEVE.— See Bishop.
LAYER CAKE.— See Cakes.
LEAP CAKE.— See Cakes.
LEAMINGTON PUDDING.— See Puddings.
LEAVEN.— See Yeast.
LECH A. CREMA.— This is a favourite Spanish dish,
partaking very much of the nature of a cream custard.
The name signifies milk and cream. The following receipts
have been contributed by a Spanish chef. See Cream.
(1) Whisk the whites of four eggs to a stiff froth, mix
in the yolks of three eggs and ilb. of powdered sugar,
then add Jib. of flour, 6oz. of almonds split into several
pieces, 4 >z. of finely-cut candied lemon-peel, and |oz. each
of gr rand coriander-seeds and cinnamon. When the pre-
paration is thoroughly mixed, put it into a biscuit-forcer,
squeeze it out on wafer-paper in drops about the size of
walnuts or a little larger, and bake in a slack oven. Take
them out when done, brush the surfaces with thin white
sugar icing, put a piece of green citron-peel upon each, dry
well in the dry closet or screen, take them out, and they
are ready for use.
(2) Put 41b. of honey into a copper egg-bow l on the fire,
make it quite warm, skim off the frjthv and at once add
6oz. of finely-shred almonds, hoz. each of ground cloves
and cinnamon, half a grated nutmeg, and the grated rinds
of two lemons. Mix well, put in 6oz. of sifted crushed
loaf sugar, 2oz. ca di of finely-chopped orange-, lemon- and
citron-peels, a liqueur-glassful of kirschenwasssr, and about
the same quantity of orange-flower water ; incorporate
thoroughly, add 4 >z. of bicarbonate of soda dissolved in 1
table-spoonful of water, and lastly 14>z. of sifted flour.
Work the whole together over a slow fire for about six
minutes, turn the mixture out into a basin, cover, and set
it aside in a co il place for about three days before using.
Divide the paste into four equal parte, put them on a board
with 2oz. more of the flour sprinkled over, roll out to about
fin.