Lark Pie

Larks form a very nice addition to a meat pie. If possible make a little liver forcemeat (see Liver Forcemeat), and fill the larks with it. Add also a little grated nutmeg to the gravy of pie. Make the meat-pie in the ordinary way. (See Pie, Meat).

Roast Larks

Place the larks in a tin in the oven, and baste them with butter. When they have been cooking about ten'minutes, place a piece of hot toast on a hot dish, place the larks on it, and pour the butter, and whatever gravy has run out, over them. Serve a little brown gravy separately. (See Gravy.) A little port-wine dregs can be added to the gravy for roast larks.

Lark Pie

Proceed as in making a pigeon pie. Allow four larks for every pigeon; add spices as for game pie.

Lemonade

Pour a pint of boiling water over the juice of four lemons; sugar can be added to taste, and the mixture strained and allowed to get cold. If the flavour of the peel is liked, some of the sugar can be rubbed on the peel. A much larger quantity can be made more economically by adding a little essence of lemon and more water. Lemonade is far best iced.

Boiled Lentils

Soak the lentils overnight in some cold water. Throw away pieces that float. Put them into a little boiling water, or, still better, greasy stock. When tender strain them, and serve them with a little butter mixed in, and pepper and salt.

Lentil Soup

Treat the lentils exactly as peas, and make the soup like pea-soup. (See Pea-soup).

Liebig's Extract Of Meat

This is the most important invention, so far as cooking is concerned, of modern times. By its help an enormous saving is made by enabling us to do without gravy beef. It should be remembered that by itself it is of not much use, but in addition with other forms of nourishment it is invaluable. Avoid the numerous but absolutely worthless imitations.

Ling

Ling is a cheap fish, common on the eastern coast of England. It can be cooked exactly like hake. (See Hake.) Its liver should be boiled separate like cod. When the fish is baked or fried the liver should be boiled, and mixed up in butter sauce, with a little anchovy sauce (grocers') to serve with the fish. Price, often not more than 4d. a pound.

Liver And Bacon

Cut the liver, whether calf's (the best) or bullock's, or pig's, or sheep's, into strips about half an inch thick. Fry them in a pan with some slices of bacon about equal weights.

Commence to fry the bacon only a minute or so before you fry the liver. When it is cooked, make a little gravy in the frying-pan, by adding some water, thickening it with flour, and adding pepper and salt. Some persons rub the frying-pan with a bead of garlic, or slice of onion.

Macedoines In Tins

Macedoines are mixed vegetables sold in tins. They usually consist of carrot, turnip, peas, beans, etc., and are exceedingly useful to put in clear Stock No. 1 or No. 2 (see No. 10) to make soup, or they can be used as a garnish to cutlets, etc. Being cooked, they only require warming-up. They can also be drained off and dressed as a salad. (See Salad).