GLOSSARIUM - L
GLOSSARY

Head Lettuce.

The name Lactuca sativa applies to the cultivated lettuce which is thought to have been selectively bred from the wild, weedy Lactuca serriola which grows around the Mediterranean and in the Near East. The wild species of Lactuca do not form the distinctive heads of cultivated lettuce and instead are erect, branched plants with bitter leaves containing a milky latex. All lettuce cultivars such as Cos, Leaf, Butterhead and Iceberg are regarded as being variants of Lactuca sativa. Paintings of what appear to be Cos Lettuce have been found in Egyptian tombs dating back to as early as 4500 BC although there is some uncertainty about their identity. Cos Lettuce has large seeds which are retained till after harvest and it is thought that the Egyptians most likely grew lettuce for the seeds which contain an edible oil. The first authenticated records of cultivated lettuce date back to Greek historical records in 450 BC. In the first century AD the Romans were growing a number of different cultivars. A large number of different cultivars of lettuce have been bred and are now grown all over the World, mainly for use in salads.

Prik of negenoog, waarvan drie inheemse soorten bestaan: de rivierlamprei, de beek- of zandprik en de zeelamprei.

Lamprey: river-, brook- or sea lamprey.

The lampreys are primitive eel-like fish which differ from the more familiar fishes by the absence of jaws, paired fins, and the presence of gill pockets in place of gill covers and arches. These fishes, together with the marine hagfishes, are frequently called cyclostomes, meaning animals with round mouths. Most of the lampreys are parasitic, attaching themselves to fishes and other aquatic animals. They also feed, to a certain extent, upon dead organic material. Body size ranges from the small brook lamprey, which rarely exceeds 6 to 7 inches, to the sea lamprey which attains a length of nearly 3 feet.

Young rabbit.

Special name for fresh salmon caught between end of July till end of November.

Plat gebak van geraspte kaas, eidooier en suiker. Het woord is afgeleid van het Franse lèche = plakje, schijfje en frite = gebakken.
Zie ook gouwieren.

A flat pastry made from grated cheese, eggyolks and sugar, very much appreciated in France and Flanders during the 15^th century. Derived from French lèche = slice and frite = fried. 

Lees: Italië. De Menagier de Paris (1393) geeft verschillende recepten het predikaat ‘Lombardijns’. Daaronder moet verstaan worden: Italiaans. De Parijzenaars noemden ‘Lombards’ de bankiers die uit geheel Italië kwamen. De Menagier fungeerde in datzelfde milieu van bankiers en een grote stad als Parijs kon ongetwijfeld culinaire gebruiken uitwisselen. De Italiaanse keuken was dus in Frankrijk al bekend en in gebruik voor de komst van Catharina de Medici in 1533.

From Lombardia (North Italian region). Italian kitchen was known before arrival of Catharina de Medici in 1533 in Paris.

Derived form of Lombardia (see above).

Italiaans kruidenmengsel van onbekende samenstelling, hier gebruikt in roffioelen van wermoese.

Lombart powder: Italian mixture of spices and herbs. Composition unknown.

Garlic sauce.

Lot: a traditional unit of weight in German speaking countries, equal to about 1/2 ounce or 15 grams. "Lot" is the German word for a lead plumbbob, so the unit represents a small lead weight.

Louw of zeelt, karperachtige slijmige vis die leeft op de bodem van onze stilstaande of weinig stromende wateren.

Tench: river fish much like carp.(Latin: Tinca Tinca).