Tinned Lobster on Toast. — Put 1 table-spoonful of flour
into a stewpan, and mix it until smooth with 1 teacupful
of milk ; then pour in the liquor from a tin of Lobster,
season to taste with salt and pepper, and stir over the
fire until thickened. Turn the Lobster out of the tin into
the sauce, and add 1 table-spoonful of essence of anchovies,
l table-spoonful of butter, and a few drops of chilli vinegar,
and continue stirring the mixture over the fire for ten
minutes longer. Cut a few slices of bread✪ Tinned Lobster on Toast, toast them,
spread thickly with butter, lay them on a hot dish, and
pour over the Lobster mixture. Serve without delay, as
it should be very hot when eaten. If preferred, the
Lobster mixture can be turned on to a hot dish without
the toast, and garnished with crohtons of fried bread.
LOCUSTS. The name given to the sweet pod, or
bean, of the Carob-tree, from which a brandy called
Locusts — continued.
Locust brandy is distilled. Although the brandy is not
very well flavoured, it is sometimes disguised with the
flavour of juniper-berries and converted into palatable
gin.
LOGWOOD— At one time a colour prepared from this
was largely used in confectionery ; but it has long since
been discarded on account of its astringent character.
Cheap wines and liqueurs are occasionally tinged with
Logwood.
LOIN. — That part of an animal which extends along
the backbone between the ribs and tail. For special
Loins, refer to their headings, such as Lamb, Mutton,
Pork, Beef, Yeal, &c.
LONDON BUNS. — See Buns.
LOQUAT. — The fruit (see Fig. 1099) of the Japanese
Medlar ( Photinia japonica). It is about the size of a
small plum, grows in clusters, and each fruit contains four
or five large seeds.
LOUIS PHILIPPE PUDDING.— See Puddings.
LOUVAIN BEER. — A white beer of Antwerp,
popular amongst the working-classes there. It is said by
Englishmen to taste of water, beer, pitch, pine-wood,
soapsuds, vinegar, treacle, and a few other things.
LOVAGE.— The name given to a plant ( Levisticum
officinale), the roots of which are used in the manufacture
of a cordial known by that name, made as follows :
Macerate loz. of fresh Lovage-roots, and loz. each ol
roots of celery and fennel, also fresh, in a gallon of spirits
of wine. Distil before using. A small quantity each of
oil of savin and valerian-root may also be added if desired.
LOVE APPLES. — See Tomatoes.
LOVE CAKES. — See Cakes.
LOVE-IN-DISGUISE.— An old name for a calf's
heart stuffed with veal stuffing, then wrapped round
thickly with forcemeat, rolled in vermicelli, and baked.
LOVING-CUPS. — The Corporation and Companies
of the City of London ai-e famous for their “Loving-Cups” ;
many of them are of a very costly character, being
manufactured in richly emblazoned gold or silver (see
Fig. 1100). The cups are usually filled with spiced wine,
called sack, and the ceremony of drinking from it is thus
performed :
Page 394 · 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
Tinned Lobster on Toast. — Put 1 table-spoonful of flour into a stewpan, and mix it until smooth with 1 teacupful of milk ; then pour in the liquor from a tin of Lobster, season to taste with salt and pepper, and stir over the fire until thickened. Turn the Lobster out of the tin into the sauce, and add 1 table-spoonful of essence of anchovies, l table-spoonful of butter, and a few drops of chilli vinegar, and continue stirring the mixture over the fire for ten minutes longer. Cut a few slices of bread, toast them, spread thickly with butter, lay them on a hot dish, and pour over the Lobster mixture. Serve without delay, as it should be very hot when eaten. If preferred, the Lobster mixture can be turned on to a hot dish without the toast, and garnished with croutons of fried bread.
LOCUSTS. The name given to the sweet pod, or
bean, of the Carob-tree, from which a brandy called
Locusts — continued.
Locust brandy is distilled. Although the brandy is not very well flavoured, it is sometimes disguised with the flavour of juniper-berries and converted into palatable gin.
LOGWOOD— At one time a colour prepared from this was largely used in confectionery ; but it has long since been discarded on account of its astringent character. Cheap wines and liqueurs are occasionally tinged with Logwood.
LOIN. — That part of an animal which extends along the backbone between the ribs and tail. For special Loins, refer to their headings, such as Lamb, Mutton, Pork, Beef, Yeal, &c.
LONDON BUNS. — See Buns.
LOQUAT. — The fruit (see Fig. 1099) of the Japanese
Medlar ( Photinia japonica). It is about the size of a small plum, grows in clusters, and each fruit contains four or five large seeds.
LOUIS PHILIPPE PUDDING.— See Puddings.
LOUVAIN BEER. — A white beer of Antwerp, popular amongst the working-classes there. It is said by Englishmen to taste of water, beer, pitch, pine-wood, soapsuds, vinegar, treacle, and a few other things.
LOVAGE.— The name given to a plant ( Levisticum officinale), the roots of which are used in the manufacture of a cordial known by that name, made as follows :
Macerate loz. of fresh Lovage-roots, and loz. each ol
roots of celery and fennel, also fresh, in a gallon of spirits
of wine. Distil before using. A small quantity each of
oil of savin and valerian-root may also be added if desired.
LOVE APPLES. — See Tomatoes.
LOVE CAKES. — See Cakes.
LOVE-IN-DISGUISE.— An old name for a calf's heart stuffed with veal stuffing, then wrapped round thickly with forcemeat, rolled in vermicelli, and baked.
LOVING-CUPS. — The Corporation and Companies of the City of London are famous for their “Loving-Cups” ; many of them are of a very costly character, being manufactured in richly emblazoned gold or silver (see Fig. 1100). The cups are usually filled with spiced wine, called sack, and the ceremony of drinking from it is thus performed :
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Tinned Lobster on Toast