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- Lamb
- Lamb is a baby sheep, generally younger than 12 months old. In order of quality, the cuts of lamb are saddle, shoulder, loin, cutlets or chops and neck.
Lamb is complemented by the accompaniment of fresh herbs and flavorings such as garlic, rosemary, oregano, mint, full bodied red wines and mustard. A rack of lamb yields approximately 8-9 chops. Lamb should be cooked until it reaches about 145F°; on a meat thermometer and is best when served still slightly pink in the center. A boneless lamb leg can be cooked in a hot oven or barbecue at 400F° for approximately 15 minutes per pound. Cook a baby rack of lamb at 450F° for 15-20 minutes.
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- Larding
- To insert strips of fat pork, salt pork or bacon into meats which are deficient in naturally occurring fats, to help flavor, moisturize and tenderize the final product.
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- Lardo Mentucciato
- The old Italian method of adding flavor to meat by chopping salt pork with garlic and parsley until fine to make a paste for dressing pork and poultry is called lardo mentucciato. The paste is traditional made by hand using a cleaver, but can also be made with a meat grinder.
It is a traditional condiment made with salt pork, garlic, and parsley. The salt pork is chopped very finely, and then the garlic and parsley are added and chopped together until the mixture is a smooth paste. Lardo mentucciato is often used as a stuffing for poultry, or it can be spread on bread or used as a dip for vegetables.
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- Lauter-tun, Lautering
- Lauter-Tun: A vessel used for brewing beer which strains grains from wort.
Lautering: The process of straining spent hops and grains (already fermented) from wort.
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- Leaven
- A form of soured wheat paste which, when kneaded into dough for bread or pastry, produces fermentation and thus causes the dough to rise and become lighter and more digestible.
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- Leavening agent
- These include brewers yeast, baking powders and sodas, all of which cause bread, cake and pastry dough to rise and are known collectively as leaven.
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- Leftover Mashed Potatoes
- Well seasoned, light and fluffy mashed potatoes can be mixed with a grated onion and the yolk of an egg, pressed into patties and dredged in buttered bread crumbs; fry in a little butter to make potato pancakes.
To make fish cakes, any sort of cooked fish may be mixed with the potato. Finnan haddie, salmon, haddock, halibut, mackerel or codfish (fresh or salt) may be used. For frying, pat the cakes in a little corn flour or buttered bread crumbs before setting them to cook. Cold mashed potato may be added to biscuits, doughnuts, or bread. For doughnuts, use half a cup to about two cups and a half of flour. Mix the potato with the eggs and sugar. A larger quantity of potato may be used in biscuits and bread than in doughnuts or biscuits. In baking powder biscuit, use two teaspoons of baking powder for each cup of potato besides the amount taken for the flour. Mashed potato may be used with onion and celery in a cream soup.
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- Lentils
- A variety of the class of vegetables called legumes.
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