pepper and a small quantity of grated nutmeg, stir the mixture over the fire for a few minutes, but do not let it boil, then turn it on to a dish and leave until cool. Next prepare a mince of any kind of cold meat, and flavour it well. When the Lentil mixture is cold, take up 1 table-spoonful of it, make a hollow in the centre, in which put about 1 teaspoonful of the mince, take another table-spoonful of the Lentil mixture, make a hollow as before, and turn it over on to the one containing the mince and press them well together. Roll them carefully hi beaten egg, and then hi finely-grated breadcrumb, leave them for a short time, then egg-and-breadcramb them again. Put a large lump of lard or butter into a deep frying-pan, and when it boils slip in the rizzolletti and fry to a golden brown. When cooked, take them out of the fat, and drain on a sheet of kitclien-paper. Spread a folded napkin or an ornamental dish-paper over a hot dish, pile the rizzolletti on it, garnish with fried parsley✪ Rizzolletti of Lentils, ami serve. Stewed Lentils. — (1) Put the Lentils to soak in cold water the night before they are wanted. On the following day, put them hito a stewpan with a lump of salt and fresh water, ancl boil for half-an-hour. At the end of that time drain the water off the Lentils, put in with them 2oz. or 3oz. of butter, 1 table-spoonful of minced onion, a small quantity of finely-chopped parsley, and moisten with a little clear stock✪ Stewed Lentils. Stew the Lentils gently at the side of the fire until quite tender ; when cooked, turn them on to a hot dish, and serve. (2) Cut an onion into small dice and fry it in a little butter, then add twice as much fat bacon as onion, also cut into dice ; when the baco i is cooked, put in a quantity of Lentils that have been boiled in water with an onion, half-a-dozen cloves, a bay-leaf, and a blade of mace ; moisten with a little stock, add pepper and chopped parsley to taste, and let them simmer gently for two hours, adding a little more stock if they become too dry. (3) The night before the Lentils are wanted for use, soak them in plenty of cold water ; on the following morning, drain, put them into a saucepan, cover with clear stock, and boil until tender. When cooked, dredge the Lentils lightly with flour, and add lAoz. or 2oz. of butter. Toss about over the lire for two or three minutes longer, then turn them on to a hot dish, and serve. LEOPARD CAKE.— See Cakes. LETTUCES (Fr. Laitues; Ger. Lattiche; Ital. Lat- tuge ; Sp. Lecliugas). — If it were not for Lettuces the British cook would be almost at a loss for salad material ; whereas the Continental cook would never fail to produce a salad so long as anything of a vegetable Fig. 1071. Cabbage Lettuce. character was to hand. Nevertheless, the sweet crisp leaves of freshly-cut Lettuces are difficult to sujaersede. Those grown for table purposes ( Lactuca saliva ) are of two kinds, the Cabbage Lettuce (see Fig. 1071) and the For details respecting Culinary Processes , Utensils , Sauces, ii'C., referred to, sec under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 850 Lettuces — continued. White Cos (see Fig. 1072), the name given to the latter being somewhat of a mystery. The Cabbage Lettuce is the best for cooking as in soups, and the White Cos best for salads.

AI-modernized reading of the original text

pepper and a small quantity of grated nutmeg, stir the mixture over the fire for a few minutes, but do not let it boil, then turn it on to a dish and leave until cool. Next prepare a mince of any kind of cold meat, and flavour it well. When the Lentil mixture is cold, take up 1 table-spoonful of it, make a hollow in the centre, in which put about 1 teaspoonful of the mince, take another table-spoonful of the Lentil mixture, make a hollow as before, and turn it over on to the one containing the mince and press them well together. Roll them carefully in beaten egg, and then in finely-grated breadcrumb, leave them for a short time, then egg-and-breadcramb them again. Put a large lump of lard or butter into a deep frying-pan, and when it boils slip in the rizzolletti and fry to a golden brown. When cooked, take them out of the fat, and drain on a sheet of kitclien-paper. Spread a folded napkin or an ornamental dish-paper over a hot dish, pile the rizzolletti on it, garnish with fried parsley, ami serve. Stewed Lentils. — (1) Put the Lentils to soak in cold water the night before they are wanted. On the following day, put them into a stewpan with a lump of salt and fresh water, ancl boil for half-an-hour. At the end of that time drain the water off the Lentils, put in with them 2oz. or 3oz. of butter, 1 table-spoonful of minced onion, a small quantity of finely-chopped parsley, and moisten with a little clear stock. Stew the Lentils gently at the side of the fire until quite tender ; when cooked, turn them on to a hot dish, and serve. (2) Cut an onion into small dice and fry it in a little butter, then add twice as much fat bacon as onion, also cut into dice ; when the baco i is cooked, put in a quantity of Lentils that have been boiled in water with an onion, half-a-dozen cloves, a bay-leaf, and a blade of mace ; moisten with a little stock, add pepper and chopped parsley to taste, and let them simmer gently for two hours, adding a little more stock if they become too dry. (3) The night before the Lentils are wanted for use, soak them in plenty of cold water ; on the following morning, drain, put them into a saucepan, cover with clear stock, and boil until tender. When cooked, dredge the Lentils lightly with flour, and add 1oz. or 2oz. of butter. Toss about over the lire for two or three minutes longer, then turn them on to a hot dish, and serve. LEOPARD CAKE.— See Cakes. LETTUCES (Fr. Laitues; Ger. Lattiche; Ital. Lattuge ; Sp. Lecliugas). — If it were not for Lettuces the British cook would be almost at a loss for salad material ; whereas the Continental cook would never fail to produce a salad so long as anything of a vegetable Fig. 1071. Cabbage Lettuce. character was to hand. Nevertheless, the sweet crisp leaves of freshly-cut Lettuces are difficult to sujaersede. Those grown for table purposes ( Lactuca saliva ) are of two kinds, the Cabbage Lettuce (see Fig. 1071) and the For details respecting Culinary Processes , Utensils , Sauces, ii'C., referred to, sec under their special heads. Lettuces — continued. White Cos (see Fig. 1072), the name given to the latter being somewhat of a mystery. The Cabbage Lettuce is the best for cooking as in soups, and the White Cos best for salads.

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