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

sufficient, beat up the yolk of a new laid egg, mix it well with three ounces of water, and rub it gently on the part. Perseverance in the use of this simple remedy, has been successful in a great number of instances. LAMPREY. To stew lamprey as at Worcester, clean the fish carefully, and remove the cartilage which runs down the back. Season with a small quantity of cloves, mace, nutmeg, pepper, and allspice. Put it into a small stewpot, with beef gravy, port, and sherry. Cover it close, stew it till tender, take out the lamprey, and keep it hot. Boil up the liquor with two or three anchovies chopped, and some butter rolled in flour. Strain the gravy through a sieve, add some lemon juice, and ready-made mustard. Serve with sippets of bread and horseradish. When there is spawn, it must be fried and laid round. Eels done the same way, are a good deal like the lamprey. LARKS. To dress larks and other small birds, draw and spit them on a bird spit. Tie this on another spit, and roast them. Baste gently with butter, and strew bread crumbs upon them till half done. Brown them in dressing, and serve with bread crumbs round. LAVENDER WATER. To a pint of highly rectified spirits of wine, add an ounce of the essential oil of lavender, and two drams of the essence of ambergris. Put the whole into a quart bottle, shake it frequently, and decant it into small bottles for use. LAVER. This is a plant that grows on the rocks near the sea in the west of England, and is sent in pots prepared for eating. Place some of it on a dish over the lamp, with a bit of butter, and the squeeze of a Seville orange. Stir it till it is hot. It is eaten with roast meat, and tends to sweeten the blood. It is seldom liked at first, but habit renders it highly agreeable. LEAF IMPRESSIONS. To take impressions of leaves and plants, oil a sheet of fine paper, dry it in the