t 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 like goose, first parboil it, then take off the
skin, and roast it. Baste it with butter, and make a savoury powder of
finely minced or dried and powdered sage, ground black pepper, and bread
crumbs rubbed together through a cullender; to which may be added an
onion, very finely minced. Sprinkle the joint with this mixture when it
is almost roasted, put half a pint of made gravy into the dish, and
goose stuffing under the knuckle skin, or garnish with balls of it,
either fried or boiled.

LEG OF VEAL. Let the fillet be cut large or small, as best suits the
size of the company. Take out the bone, fill the space with a fine
stuffing, skewer it quite round, and send it to table with the large
side uppermost. When half roasted, or before, put a paper over the fat,
and take care to allow sufficient time: as the meat is very solid, place
it at a good distance from the fire, that it may be gradually heated
through. Serve it up with melted butter poured over it. Some of it would
be good for potting.

LEMON BRANDY. Pare two dozen of lemons, and steep the peels in a gallon
of brandy. Squeeze the lemons on two pounds of fine sugar, and add six
quarts of water. The next day put the ingredients together, pour on
three pints of boiling milk, let it stand two days, and strain it off.

LEMON CAKE. Beat up the whites of ten eggs, with three spoonfuls of
orange flower water; put in a pound of sifted sugar, and the rind of a
lemon grated. When it is well mixed, add the juice of half a lemon, and
the yolks of ten eggs beaten smooth. Stir in three quarters of a pound
of flour, put the cake into a buttered pan, and bake it