Fried Stuffed Lettuces
From The encyclopaedia of practical cookery, 1892
Serves 4
The batter should be made four hours before use.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 338. The excerpt below is the record exactly as published.
Fried stuffed Lettuces. — Clean and wash as many Lettuces as are required, open out the leaves, and stuff them with veal or any rich forcemeat ; tie the Lettuces round and boil, or boil before stuffing, and then stew them in gravy. Take out the Lettuces, drain thoroughly, dip them into beaten egg and breadcrumbs, or into thick batter with 1 wineglassful of brandy mixed with it, plunge them into a frying-pan of boiling fat
Cook this with the app: pantry check, scaling, and the assistant.