Hashed and broiled bladebone of 749
Leg of, boiled 751 roast 752
Loin of, braised 753
Saddle of 754
Shoulder of 755 stuffed 756
Lamb's sweetbreads, larded 757 another way to dress 758
Lambswool, or lamasool 1227
Lamp-cleaning 2178,2311
Lamprey, the 256
Landlord and tenant, relations of 2700
Landrail or corn-crake 1033
Roast 1033
To carve 1063
Lard, to melt 625
Larding 828
Lark-pie 971
Larks, roast 972
Laundry, situation of, and necessary apparatus 2373-4
Maid, cleaning and washing utensils 2386
General duties of the 2372
Ironing 2393-6
Mangling and ironing 2387-9
Rinsing 2379
Soaking linen 2376
Sorting linen 2375
Starch, to make 2391-2
Starching 2390
Washing 2377-8
coloured muslins, &c 2380
flannels 2381
greasy cloths 2382
satin and silk ribbons 2384 silk handkerchiefs 2383 silks 2385
Laurel, or bay 180
Law, general remarks on 2694
Lead, and its preparations 2661
Leamington sauce 459
Lease, breaks in the 2711
Leases, general remarks on 2702-4
Leek, badge of the Welsh 134
Soup 133
Legacies 2751-4
Bequests, &c 2744-9
Legal memoranda 2694-2751
Lemon, anti venomous 455
Biscuits 1743
Blancmange 1442
33
Brandy 460
Cake 1764
Cheesecakes 1292
Cream 1443 (economical) 1444
Creams 1445
or custards 1446
Dumplings 1294
Essence of 2274
Fruit of the 405
Jelly 1447
Juice of the 456
Mincemeat 1293
Pudding, baked 1295-7 boiled 1298
plain 1299
Rind or peel 460
Sauce for boiled fowls 457 for sweet puddings 1358
Sponge 1448
Syrup 1822
Thyme 458
To pickle with the peel on 455 without the peel 456
Water ice 1557
White sauce for fowls or fricassees 458
Uses of the 1296
Wine 1823
Lemonade 1834
For invalids 1870
Most harmless of acids 1834
Nourishing 1871
Lentil, the 126
Lettuce, corrective properties of the 136
Varieties of the 1123
Lettuces, to dress 1123
Leveret, to dress a 1034
Liaison 461
Lightning, treatment after a person has been struck by 2677
Linen, attention to 2278
Scorched, to restore 2283
Soaking 2376
Sorting 2375
Liqueur Jelly 1449
Liver, and lemon sauce for poultry 462
And parsley sauce for poultry 463
Complaints and spasms 2644
Lobster, the 270
A la mode Francaise 273
Ancient mode of cooking the 275
Celerity of the 273
Curry (an entree) 274
Cutlets (an entree) 275
Hot 271
How it feeds 278
Local attachment of the 277
Patties (an entree) 277
Potted 278
34
Salad 272
Sauce 464
Shell of the 272
Soup 195
To boil 270
To dress 276
Lumbago 2645
Luncheon cake 1765
Luncheons and suppers 2147-48
Lungs, respiration of 2453-6
Macaroni, as usually served with cheese course 1645-7
Manufacture of 135, 1301
Pudding, sweet 1301
Soup 135
Sweet dish of 1450
Macaroons 1744
Mace 371
Macedoine de fruits 1440
Mackerel, the 281
Baked 279
Boiled 280
Broiled 281
Fillets of 282
Garum 283
Pickled 283
To choose 281
Weight of the 279
Voracity of the 282
Maid-of-all-work, after breakfast 2344 dinner 2350-1
Bedrooms, attention to 2352 daily work in 2345
Before retiring to bed 2354
Breakfast, preparation for 2343
Cleaning hall 2342
Cooking dinner 2346
Early morning duties 2341
General duties 2340 routine 2353
Knife-cleaning 2351
Laying dinner-cloth 2347
Needlework, time for 2356
Waiting at table 2348-9
Washing 2355
Maigre, soup 136
Maitre d'hotel 465 butter 465
sauce (hot) 466
Maize 1721
Cobbett a cultivator of 1174
Or Indian wheat, boiled 1174
Malt wine 1824
Manchester pudding 1300
Mangling and ironing 2387-9
Mango chetney, Bengal recipe for making