LEMON WHITE SAUCE, for Fowls, Fricassees, &c.
LEMON SAUCE, for Sweet Puddings.
LEMONS, to Pickle, with the Peel on.
LEMONS, to Pickle, without the Peel.
LIAISON OF EGGS, for Thickening Sauces.
LIVER AND LEMON SAUCE, for Poultry.
LIVER AND PARSLEY SAUCE, for Poultry.
LOBSTER (à la Mode Française) .
LOBSTER SAUCE, to serve with Turbot, Salmon, Brill, &c. (very Good.)
MACARONI, as usually served with the CHEESE COURSE.
MAIGRE SOUP (i.e., Soup without Meat) .
MARCH, Plain Family Dinners for.
MARMALADE AND VERMICELLI PUDDING.
MARROW DUMPLINGS, to serve with Roast Meat, in Soup, with Salad, &c.