Of Braising, 22. Of Roasting, 20. Of Larding.

Stand several hours before serving add gradually, while stirring constantly, two cups each brown stock, water, and let stand two hours. Drain, add an equal quantity of boiling water and one-half teaspoons salt. Saddle of Mutton Wipe meat, sprinkle with sugar, and rum, then.

Soup, 130. Soup, French, 119. Soup Stock, 109. Yearling, 214. Lard, 8. Larding, 23. Lattice Potatoes, 314. Leek and Potato, 139. Lettuce, Cream of, 285. Shell, 285. String, 285. Béarnaise Sauce, 98. Shirred, 97. Boiled, 95. Buttered, 99. Buttered, with Tomatoes, 100. Chaud-froid of, 385. Composition of.