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

wooden vessel, and the next morning it will be sufficiently fermented to mix with two or three bushels of flour: then work it up with warm water, and a pound of salt to each bushel. Cover it with flannel till it rises, knead it well, work it into broad flat loaves or bricks, and bake them as other bread. LEEK MILK. Wash a large handful of leeks, cut them small, and boil them in a gallon of milk till it become as thick as cream. Then strain it, and drink a small bason full twice a day. This is good for the jaundice. LEEK SOUP. Chop a quantity of leeks into some mutton broth or liquor, with a seasoning of salt and pepper. Simmer them an hour in a saucepan; mix some oatmeal with a little cold water quite smooth, and pour it into the soup. Simmer it gently over a slow fire, and take care that it does not burn to the bottom. This is a Scotch dish. LEG OF LAMB. To make it look as white as possible, it should be boiled in a cloth. At the same time the loin should be fried in steaks, and served with it, garnished with dried or fried parsley. Spinach to eat with it. The leg may be roasted, or dressed separately. LEG OF MUTTON. If roasted, serve it up with onion or currant-jelly sauce. If boiled, with caper sauce and vegetables. LEG OF PORK. Salt it, and let it lie six or seven days in the pickle, turn and rub it with the brine every day. Put it into boiling water, if not too salt; use a good quantity of water, and let it boil all the time it is on the fire. Send it to table with peas pudding, melted butter, turnips, carrots, or greens. If it is wanted to be dressed sooner, it may be hastened by putting a little fresh salt on it every day. It will then be ready in half the time, but it will not be quite so tender.--To dress a leg of pork