Stewed Lettuces. — (1 ) Select the required quantity of Lettuces, trim off all the outside leaves, wash thoroughly, blanch hi boiling water, rinse them in fresh cold water, and tie together in twos and threes. Line a saucepan with buttered paper, put in the Lettuces with a bunch of sweet herbs, two or three small chopped onions, a little pepper and salt, and cover with stock. When boiling, move the saucepan to the side of the fire and let the contents simmer for two hours. Take the Lettuces out, untie, and put them on a hot dish ; reduce the liquor in which they were cooked, strain Lettuces — continued. it through a fine hair sieve, and pour it over the Lettuces. Serve while hot. (2) Trim and wash half-a-dozen small heads of cabbage Lettuce✪ Stewed Lettuces, removing all outside leaves ; plunge them into quickly-boiling salted water, and parboil them. Drain off the hot water, and put them into cold water; drain this off also, and diy the heads on a cloth. Line a saucepan with slices of bacon, put in the parboiled Lettuces together with an onion cut in slices, a bunch of sweet herbs, and spices, pepper, and salt to taste ; add a small quantity of stock, and let them stew gently for nearly an hour. Cut half-a- dozen slices of bread, rather less than Jin. thick, about the size of a mutton cutlet and the shape of a pear, and fry them in butter a light brown. Pour a little thick nicely- flavoured gravy on a dish, arrange the pieces of fried bread on it, and lay carefully and neatly on each piece of bread one of the heads of Lettuce, and serve at once. Stewed Lettuces with Eggs and Potatoes. — Trim off the outside of about eighteen young cabbage Lettuces ; wash the Lettuces well, and blanch them in boiling water till tender. Refresh them in cold water, place them in a cloth, tie up, put them in a saucepan with a little stock, and braise over a moderate fire for thirty minutes. At the end of that time, drain the Lettuces, place them in a saute-pan, cover with some good demi-glaze, and push them into the oven. Poach a dozen fresh eggs ; prepare a border of mashed potatoes✪ Stewed Lettuces with Eggs and Potatoes on a hot dish, arrange the Lettuces and poached eggs alternately upon the border of mashed potatoes, pour some fine-herb sauce in the centre of the dish, and serve while very hot. Stewed stuffed Lettuces. — (1) Clean and well wash half-a- dozen cos Lettuces, tie each one round with tape or string, and boil in plenty of water. Take out, drain, let them cool, untie them, open out the leaves, and stuff’ with veal or any other forcemeat. Tie up again, put them into a stewpan over a few thin slices of bacon, carrots, onions, and a few sweet herbs, pour in sufficient gravy to nearly cover, boil well, skim off any fat, and when the Lettuces are done, take out, untie, put them on a dish, and keep hot. Strain the gravy into another saucepan, add 1 or 2 wine- glassfuls of white wine✪ Stewed Stuffed Lettuces, reduce it, pour it hot over the Lettuces, and serve. See Fig. 1074.

AI-modernized reading of the original text

Stewed Lettuces. — (1 ) Select the required quantity of Lettuces, trim off all the outside leaves, wash thoroughly, blanch in boiling water, rinse them in fresh cold water, and tie together in twos and threes. Line a saucepan with buttered paper, put in the Lettuces with a bunch of sweet herbs, two or three small chopped onions, a little pepper and salt, and cover with stock. When boiling, move the saucepan to the side of the fire and let the contents simmer for two hours. Take the Lettuces out, untie, and put them on a hot dish ; reduce the liquor in which they were cooked, strain Lettuces — continued. it through a fine hair sieve, and pour it over the Lettuces. Serve while hot. (2) Trim and wash half-a-dozen small heads of cabbage Lettuce, removing all outside leaves ; plunge them into quickly-boiling salted water, and parboil them. Drain off the hot water, and put them into cold water; drain this off also, and dry the heads on a cloth. Line a saucepan with slices of bacon, put in the parboiled Lettuces together with an onion cut in slices, a bunch of sweet herbs, and spices, pepper, and salt to taste ; add a small quantity of stock, and let them stew gently for nearly an hour. Cut half-adozen slices of bread, rather less than Jin. thick, about the size of a mutton cutlet and the shape of a pear, and fry them in butter a light brown. Pour a little thick nicely-flavoured gravy on a dish, arrange the pieces of fried bread on it, and lay carefully and neatly on each piece of bread one of the heads of Lettuce, and serve at once. Stewed Lettuces with Eggs and Potatoes. — Trim off the outside of about eighteen young cabbage Lettuces ; wash the Lettuces well, and blanch them in boiling water till tender. Refresh them in cold water, place them in a cloth, tie up, put them in a saucepan with a little stock, and braise over a moderate fire for thirty minutes. At the end of that time, drain the Lettuces, place them in a saute-pan, cover with some good demi-glaze, and push them into the oven. Poach a dozen fresh eggs ; prepare a border of mashed potatoes on a hot dish, arrange the Lettuces and poached eggs alternately upon the border of mashed potatoes, pour some fine-herb sauce in the centre of the dish, and serve while very hot. Stewed stuffed Lettuces. — (1) Clean and well wash half-adozen cos Lettuces, tie each one round with tape or string, and boil in plenty of water. Take out, drain, let them cool, untie them, open out the leaves, and stuff’ with veal or any other forcemeat. Tie up again, put them into a stewpan over a few thin slices of bacon, carrots, onions, and a few sweet herbs, pour in sufficient gravy to nearly cover, boil well, skim off any fat, and when the Lettuces are done, take out, untie, put them on a dish, and keep hot. Strain the gravy into another saucepan, add 1 or 2 wine- glassfuls of white wine, reduce it, pour it hot over the Lettuces, and serve. See Fig. 1074.

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