The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

with egg, and sprinkle them over with grated bread, mixed with a little parsley, thyme, marjoram, and lemon peel, chopped fine. Fry them in butter till they are of a light brown, put them in a warm dish, garnished with crisped parsley. Or make a gravy in the pan with a little water, and butter rolled in flour, and pour it over them. LAMB CUTLETS. Cut some steaks from the loin, and fry them. Stew some spinach, put it into a dish, and lay the cutlets round it. LAMB'S FRY. Serve it fried of a beautiful colour, and with a good deal of dried or fried parsley over it. LAMB'S HEAD. A house-lamb's head is the best; but any other may be made white by soaking it in cold water. Boil the head separately till it is very tender. Have ready the liver and lights three parts boiled and cut small: stew them in a little of the water in which they were boiled, season and thicken with flour and butter, and serve the mince round the head. LAMB PIE. Make it of the loin, neck, or breast; the breast of house-lamb especially, is very delicate and fine. It should be lightly seasoned with pepper and salt, the bone taken out, but not the gristle. A small quantity of jelly gravy is to be put in hot, but the pie should not be cut till cold. Put in two spoonfuls of water before baking. Grass lamb makes an excellent pie, and should only be seasoned with pepper and salt. Put in two spoonfuls of water before baking, and as much gravy when it comes from the oven. It may generally be remarked, that meat pies being fat, it is best to let out the gravy on one side, and put it in again by a funnel, at the centre, when a little may be added. LAMB STEAKS. Quarter some cucumbers, and lay them into a deep dish; sprinkle them with salt, and pour vinegar over them. Fry the steaks of a fine brown, and put them into a stewpan; drain