Larks Stewed (a German recipe). — Pick
and clean a dozen larks ; open and flatten them,
and season them slightly with a little salt and
pepper; put them into a stowpan with three
ounces of clarified butter and half a dozen
juniper-berries, and let them remain until they
are lightly browned. Pour over them three
table-spoonfuls of stock or water, simmer gently
for a few minutes, and serve very hot. Time,
a quarter of an hour. Probable cost, 2s.
Sufficient for four persons.
Laver, To Dress. — Laver is a plant which
grows upon rocks near the sea-shore, and is
valued on account of its anti-scorbutic qualities.
It is generally boiled down to a jelly as soon
as it is found, then potted, and sent to distant
places for use. To dress it, put a pound into
& bright stewpan with three ounces of fresh
butter, squeeze over it the juice of a lemon or
a Seville orange, and stir it with a silver fork
until quite hot. Serve it as hot as possible,
either over a lamp or a hot-water dish. The
taste for laver is an acquired one. Instead of
the butter a little gravy may be put into the
pan, but lemon-juice should never be omitted.
Sufficient for three or four persons. Probable
cost, uncertain.
Leamington Pudding.— Beat a quarter
of a pound of fresh butter to a cream, mix with
it a quarter of a pound of fine flour and a
quarter of a pound of sugar, which has been
well rubbed upon the rind of a lemon, and
then powdered ; add a tiny pinch of salt, a pint
of cream, the yolks of six eggs and the whites
of two✪ Leamington Pudding, whisked to a firm froth. Butter three
round pudding-moulds of different sizes, poar
in the mixtirre, and bake in a quick oven. Serve
the puddings one on the top of the other, the
largest at the bottom, and spread a layer of
good jam between each. Wine-sauce should
bo sent to table with this pudding. Time to
bake, one hour. Probable cost, 2s. 6d. Sufficient
for six or eight persons.
Leche Crema. — Put six ounces of ratafia
•cakes at the bottom of a shallow dish. Mix the
well-beaten yolks of three and the white of one
egg with a pint and a half of milk and two or
three drops of ratafia flavouring ; add four
table-spoonfuls of flour and two table-spoonfuls
of powdered sugar✪ Leche Crema, and stir the whole over the
fire for a few minutes, until the flour is dissolved
and the milk begins to thicken. Let it cool,
then strain it over the cakes very gently, or
they will rise to the top. Serve cold. Strew
a few hundreds and thousands over the top, or,
if preferred, ratafias, about an inch apart. Time,
a quarter of an hour. Probable cost. Is. 4d.
Sufficient for five or six persons.
Leeks. — This, the Allium Porrum, is a plant
highly valued for culinary purposes. Its flavour
is much milder than that of the onion, or any
other species of Alliuni. In Wales, the leek
has long been a special favourite. It is or-
dinarily sown in spring, and is ready for use in
the following winter. Attention has long been
given to its growth, and some of the varieties
exhibit in a remarkable degree the eftects of
cultivation in increased size and delicacy.
Leeks and Potato Soup, Maigre.— ✪ Leeks and Potato Soup, Maigre
Page 819 · 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
Larks Stewed (a German recipe). — Pick and clean a dozen larks ; open and flatten them, and season them slightly with a little salt and pepper; put them into a stewpan with three ounces of clarified butter and half a dozen juniper-berries, and let them remain until they are lightly browned. Pour over them three table-spoonfuls of stock or water, simmer gently for a few minutes, and serve very hot. Time, a quarter of an hour. Probable cost, 2s. Sufficient for four persons.
Laver, To Dress. — Laver is a plant which grows upon rocks near the sea-shore, and is valued on account of its anti-scorbutic qualities. It is generally boiled down to a jelly as soon as it is found, then potted, and sent to distant places for use. To dress it, put a pound into a bright stewpan with three ounces of fresh butter, squeeze over it the juice of a lemon or a Seville orange, and stir it with a silver fork until quite hot. Serve it as hot as possible, either over a lamp or a hot-water dish. The taste for laver is an acquired one. Instead of the butter a little gravy may be put into the pan, but lemon-juice should never be omitted. Sufficient for three or four persons. Probable cost, uncertain.
Leamington Pudding.— Beat a quarter of a pound of fresh butter to a cream, mix with it a quarter of a pound of fine flour and a quarter of a pound of sugar, which has been well rubbed upon the rind of a lemon, and then powdered ; add a tiny pinch of salt, a pint of cream, the yolks of six eggs and the whites of two, whisked to a firm froth. Butter three round pudding-moulds of different sizes, pour in the mixture, and bake in a quick oven. Serve the puddings one on the top of the other, the largest at the bottom, and spread a layer of good jam between each. Wine-sauce should be sent to table with this pudding. Time to bake, one hour. Probable cost, 2s. 6d. Sufficient for six or eight persons.
Leche Crema. — Put six ounces of ratafia cakes at the bottom of a shallow dish. Mix the well-beaten yolks of three and the white of one egg with a pint and a half of milk and two or three drops of ratafia flavouring ; add four table-spoonfuls of flour and two table-spoonfuls of powdered sugar, and stir the whole over the fire for a few minutes, until the flour is dissolved and the milk begins to thicken. Let it cool, then strain it over the cakes very gently, or
they will rise to the top. Serve cold. Strew a few hundreds and thousands over the top, or, if preferred, ratafias, about an inch apart. Time, a quarter of an hour. Probable cost. Is. 4d. Sufficient for five or six persons.
Leeks. — This, the Allium Porrum, is a plant highly valued for culinary purposes. Its flavour is much milder than that of the onion, or any other species of Alliuni. In Wales, the leek
has long been a special favourite. It is ordinarily sown in spring, and is ready for use in the following winter. Attention has long been given to its growth, and some of the varieties exhibit in a remarkable degree the effects of cultivation in increased size and delicacy.
Leeks and Potato Soup, Maigre.—
Records on this page
Leamington PuddingLeche CremaLeeks and Potato Soup, Maigre