LEG OF LAMB. To make it look as white as possible, it should be boiled in a cloth. At the same time the loin should be fried in steaks, and served with it, garnished with dried or fried parsley. Spinach to eat with it. The leg may be roasted, or dressed separately.
LEG OF MUTTON. If roasted, serve it up with onion or currant-jelly sauce. If boiled, with caper sauce and vegetables.
LEG OF PORK. Salt it, and let it lie six or seven days in the pickle, turn and rub it with the brine every day. Put it into boiling water, if not too salt; use a good quantity of water, and let it boil all the time it is on the fire. Send it to table with peas pudding, melted butter, turnips, carrots, or greens. If it is wanted to be dressed sooner, it may be hastened by putting a little fresh salt on it every day. It will then be ready in half the time, but it will not be quite so tender.—To dress a leg of pork like goose, first parboil it, then take off the skin, and roast it. Baste it with butter, and make a savoury powder of finely minced or dried and powdered sage, ground black pepper, and bread crumbs rubbed together through a cullender; to which may be added an onion, very finely minced. Sprinkle the joint with this mixture when it is almost roasted, put half a pint of made gravy into the dish, and goose stuffing under the knuckle skin, or garnish with balls of it, either fried or boiled.
LEG OF VEAL. Let the fillet be cut large or small, as best suits the size of the company. Take out the bone, fill the space with a fine stuffing, skewer it quite round, and send it to table with the large side uppermost. When half roasted, or before, put a paper over the fat, and take care to allow sufficient time: as the meat is very solid, place it at a good distance from the fire, that it may be gradually heated through. Serve it up with melted butter poured over it. Some of it would be good for potting.
LEMON BRANDY. Pare two dozen of lemons, and steep the peels in a gallon of brandy. Squeeze the lemons on two pounds of fine sugar, and add six quarts of water. The next day put the ingredients together, pour on three pints of boiling milk, let it stand two days, and strain it off.
LEMON CAKE. Beat up the whites of ten eggs, with three spoonfuls of orange flower water; put in a pound of sifted sugar, and the rind of a lemon grated. When it is well mixed, add the juice of half a lemon, and the yolks of ten eggs beaten smooth. Stir in three quarters of a pound of flour, put the cake into a buttered pan, and bake it an hour carefully.
LEMON CHEESECAKES. Mix four ounces of fine sifted sugar and four ounces of butter, and melt it gently. Then add the yolks of two and the white of one egg, the rind of three lemons shred fine, and the juice of one and a half; also one savoy biscuit, some blanched almonds pounded, and three spoonfuls of brandy. Mix them well together, and put in the following paste. Eight ounces of flour, six ounces of butter, two thirds of which must first be mixed with the flour; then wet it with six spoonfuls of water, and roll in the remainder.—Another way. Boil two large lemons, or three small ones, and after squeezing, pound them well together in a mortar, with four ounces of loaf sugar, the yolks of six eggs, and eight ounces of fresh butter. Fill the pattipans half full. Orange cheesecakes are done in the same way, only the peel must be boiled in two or three waters to take out the bitterness: or make them of orange marmalade well beaten in a mortar.
LEMON CREAM. Put to a pint of thick cream, the yolks of two eggs well beaten, four ounces of fine sugar, and the thin rind of a lemon. Boil it up, and stir it till nearly cold. Put the juice of a lemon into a bowl, and pour the cream upon it, stirring it till quite cold. White lemon cream is made in the same way, only put the whites of the eggs instead of the yolks, whisking it extremely well to a froth.
LEMON CUSTARDS. Beat the yolks of eight eggs till they are as white as milk; then put to them a pint of boiling water, the rinds of two lemons grated, and the juice sweetened to taste. Stir it on the fire till it thickens; then add a large glass of rich wine, and half a glass of brandy. Give the whole one scald, and put it in cups to be eaten cold.
LEMON DROPS. Grate three large lemons, with a large piece of double-refined sugar. Then scrape the sugar into a plate, add half a tea-spoonful of flour, mix well, and beat it into a light paste with the white of an egg. Drop it upon white paper, and put the drops into a moderate oven on a tin plate.