(2) Wash the Lettuces and boil them in salted water;
when tender, drain and chop them finely. Put about 14oz.
of but ;er and 1 heaped table- spoonful of flour into a sauce-
pan, and stir over the fire until well incorporated ; then
mix in gradually 1 breakfast-cupful of stock, put in the
For detail* respecting Culinary Processes, l tensile, Sauces, iL'C., referred to, see under their special heads.
860
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Lettuces — continued.
chopped Lettuces, and boil for five minutes. Next pour in
sufficient stock to make the requisite quantity of soup,
and season to taste with salt, pepper, and a small quantity
of grated nutmeg. When boiling, move the soup to the
side of the fire, stir in quickly the yolks of two eggs
beaten up in the juice of half a lemon and strained, and
add loz. of butter. Pour the soup into a soup- tureen and
serve with a plate of sippets of toast or crofttons of fried
bread.
(3) Prepare 4qts. of broth as described for CroCte-AU-Pot,
and when strained and skimmed keep it warm in a sauce-
pan. Thoroughly wash two dozen cabbage Lettuces after
picking off all the outside leaves, blanch them in boiling
water, then rinse in cold water; take out and press them
one by one between the two hands so as 'to thoroughly
extract all the water. Place some thin slices of bacon
and ham in a saute-pan, put in the Lettuces, pour in
sufficient broth to cover, and braise them. Drain, and cut
each transversely into three parts. Put some slices of
toasted bread in a soup-tureen, put the Lettuces in, pour
over the soup, and serve.
(4) Wash some young Lettuces, blanch them in boiling-
water, drain thoroughly, put them in a saucepan with a
small quantity of broth or stock, and let them simmer
gently till done. Take them off the fire, mash with a
wooden spoon, stand again over the fire, using more
stock if necessary, simmer for a few minutes, then mix
a little cream with the soup, pour it into a tureen, and
serve.
Lettuce-and-Tomato Salad. — Take a white head of Lettuce,
pare off the outer green leaves, and core, wash, and drain
in a wire basket ; then split and cut the leaves into quarters
and put them in a bowl. Have two fine firm peeled red
Fig 1073. Lettuce-and-Tomato Salad.
tomatoes, cut into thin slices, and place them over the
Lettuce (see Fig. 1073). Season as follows : Mix 1 pinch
of salt and l pinch of pepper in 2 table-spoonfuls of
vinegar, add f l table-spoonfuls of oil✪ Lettuce-and-Tomato Salad, mix well, and pour it
over the salad.
Preserved Lettuce Stalks. — Cut the stalks of some large
Lettuces into pieces about Sin. long, wash well, and leave
them to soak in clear water for ten minutes. Put l^lb.
of crushed loaf sugar in a preserving-pan with 1 1 table-
spoonfuls of ground ginger and 3qts. of water. Boil for
twenty-five minutes, then pour it into a basin over the
stalks, and leave till the next morning. Repeat the opera-
tion of boiling the syrup for five or six days ; then drain
the Lettuce-stalks free from moisture on a sieve. Make a
rich syrup, adding 3oz. of slightly-bruised ginger✪ Preserved Lettuce Stalks ; put the
Lettuces in the preserving-pan with the syrup and boil
several times till the stalks are quite clear. When done,
put them into jars, pour over the syrup, tie paper tightly
over the top, and keep in a diy store-closet for use.
Page 339 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Wash the Lettuces and boil them in salted water; when tender, drain and chop them finely. Put about 1.5oz. of butter and 1 heaped table- spoonful of flour into a saucepan, and stir over the fire until well incorporated ; then mix in gradually 1 breakfast-cupful of stock, put in the
For detail* respecting Culinary Processes, l tensile, Sauces, iL'C., referred to, see under their special heads.
Lettuces — continued.
chopped Lettuces, and boil for five minutes. Next pour in sufficient stock to make the requisite quantity of soup, and season to taste with salt, pepper, and a small quantity of grated nutmeg. When boiling, move the soup to the side of the fire, stir in quickly the yolks of two eggs beaten up in the juice of half a lemon and strained, and add loz. of butter. Pour the soup into a soup- tureen and serve with a plate of sippets of toast or crofttons of fried bread.
(3) Prepare 4qts. of broth as described for CroCte-AU-Pot, and when strained and skimmed keep it warm in a saucepan. Thoroughly wash two dozen cabbage Lettuces after picking off all the outside leaves, blanch them in boiling water, then rinse in cold water; take out and press them one by one between the two hands so as 'to thoroughly extract all the water. Place some thin slices of bacon and ham in a saute-pan, put in the Lettuces, pour in sufficient broth to cover, and braise them. Drain, and cut each transversely into three parts. Put some slices of toasted bread in a soup-tureen, put the Lettuces in, pour over the soup, and serve.
(4) Wash some young Lettuces, blanch them in boilingwater, drain thoroughly, put them in a saucepan with a small quantity of broth or stock, and let them simmer gently till done. Take them off the fire, mash with a wooden spoon, stand again over the fire, using more stock if necessary, simmer for a few minutes, then mix a little cream with the soup, pour it into a tureen, and serve.
Lettuce-and-Tomato Salad. — Take a white head of Lettuce, pare off the outer green leaves, and core, wash, and drain in a wire basket ; then split and cut the leaves into quarters and put them in a bowl. Have two fine firm peeled red
Fig 1073. Lettuce-and-Tomato Salad.
tomatoes, cut into thin slices, and place them over the Lettuce (see Fig. 1073). Season as follows : Mix 1 pinch of salt and l pinch of pepper in 2 table-spoonfuls of vinegar, add f l table-spoonfuls of oil, mix well, and pour it over the salad.
Preserved Lettuce Stalks. — Cut the stalks of some large Lettuces into pieces about Sin. long, wash well, and leave them to soak in clear water for ten minutes. Put l^lb. of crushed loaf sugar in a preserving-pan with 1 1 tablespoonfuls of ground ginger and 3qts. of water. Boil for twenty-five minutes, then pour it into a basin over the stalks, and leave till the next morning. Repeat the operation of boiling the syrup for five or six days ; then drain the Lettuce-stalks free from moisture on a sieve. Make a rich syrup, adding 3oz. of slightly-bruised ginger ; put the Lettuces in the preserving-pan with the syrup and boil several times till the stalks are quite clear. When done, put them into jars, pour over the syrup, tie paper tightly over the top, and keep in a diy store-closet for use.
Records on this page
Lettuce-and-Tomato SaladLettuce-and-Tomato SaladPreserved Lettuce Stalks