Cassell's dictionary of cookery

Liver Sausages, Mecklenburg, Smoked. — Take one pound of the cuttings of pork, and one pound of sward, or the skin of the pig cut from the loins. The tongue and kidneys, and a little fat may be added, if liked. Cut the meat into slices, and boil aU gently in as little water as possible until quite tender. The sward should be put upon the fire before the rest of the meat, as it wiU require much longer boiling. Mince all very finely, and mix in the raw liver, which has been chopped and bruised and pressed through a coarse sieve. Season rather highly with salt, pepper, and half a dozen powdered cloves. Pour over the mince the fat which has risen to the top of the liquid in which the meat was boiled, and add, if approved, either a bruised shallot or a teaspoonful of powdered or grated lemon-rind. When filling the skins, remember to leave room for swelling, and simmer the sausages gently in the same liquid in which the meat was boiled. The liver sausages may be used fresh or smoked as preferred. If smoked, two days will be long enough for them to hang. Time to boil large skins, one hom* ; small skins, half an hour. Probable cost, 2s. Sufficient for eight or ten persons. Loach.. — The loach is a small fish, usually about three inches long, with a round body with six wattles or barbs at its mouth. In Scotland it is known as the beardie. It is not very common, but is met with occasionally in small brooks and rivulets. The use it is chiefly put to is to serve as bait for eels and perch, but it is worthy of being brought under the cook's notice. It is delicious fried in batter, or Avith eggs and crumbs of bread. Loaf Cake. — Mix one pound and a half of flour with three-c^uarters of a pound of moist sugar; add an ounce of caraway seeds, and eight well-beaten eggs. Mix thoroughly one f LOA ( 38.5 ) LOB talilo-siDooiiful of yeast, a table-spoonful of milk, and a table-spoonful of water, and stir those into the cake. Put the mixtm-c on one side a little time, and when it is risen mould it lightly ; put it into a weU-buttered tin, and bake in a moderate oven for about two hours. Probable cost, Is. Sufficient for eight or ten persons. Loaf Cake, for Luncheon, fee- Beat half a pound of fresh butter to a cream. Mix with it six ounces of moist sugar and six weU-beaten eggs. Add one pound of flour, three table-spoonfuls of rose-water, one tablespoonful of finely-chopped lemon-rind, one small nutmeg, grated, half a tea-spoonful of powdered cinnamon, a table-spoonful of dissolved saleratus, and a small tea-cupful of milk. Beat all thoroughly. Line an earthen cakemould with buttered paper, pour in the "mixture, and bake in a moderate oven for about two hours. Probable cost, Is. 6d. Sufficient for eight or ten persons. Loaf Cake of Indian Meal.— Kub four oimces of fresh butter into one pound of Indian meal. Pour over it as much boiling milk as -will make it into a tliick batter, and when this is cool stir into it two well-beaten eggs. Stone a quarter of a poimd of raisins. Wash, pick, and dry a quarter of a poimd of currants. Dredge over them as much fine flom* as will adhere to them, and stir them into the batter, and afterwards stir in six ounces of moist sugar. Pour the mixture into a well-buttered mould, and bake in a moderate oven for two hours. Probable cost. Is. Sufficient for half a dozen persons.