Laptuci fierte la tingire Castraveti (Stewed Lettuces and Pickled Cucumbers)

Ingredients

• half a dozen small heads of cabbage lettuce
• an onion cut in slices
• a bunch of sweet herbs
• pepper to taste
• salt to taste
• a small quantity of stock
• white wine
• half a dozen slices of bread

Method

1. 1

   Trim and wash the lettuces, parboil in salted water, then cool and dry.

2. 2

   Line a saucepan with bacon, add lettuces, onion, herbs, spices, stock, and wine.

3. 3

   Stew gently for an hour.

4. 4

   Fry bread slices in butter until light brown.

5. 5

   Serve the fried bread topped with stewed lettuces and pickled cucumbers.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 202. The excerpt below is the record exactly as published.

pepper to taste. Moisten to height with an equal quantity of white wine and water. Bake in a moderate oven for half an hour, basting occasionally. When the fish is cooked, place it on a dish, strain the liquor, which thicken with a brown Financiare sauce seasoned with a little nutmeg. Stir the sauce over the fire until boiling, then move to the side of the fire, and stir in the beaten yolks of two eggs and the strained juice of half a lemon. Pour over the fish and serve. ROUMANIA Brown Financiare Sauce. Cook for five minutes in a pan two glasses of orange juice, the yellow rind of half an orange, half an ounce of butter, same quantity of glaze, half a tablespoonful of chopped mushrooms (fresh), and half a teaspoonful of sugar, after which add half a tumblerful (quarter of a pint) of brown stock ; boil till it adheres to the spoon, and'strain through a fine sieve. Gasca Fripta. (Baked Goose.) Select a small fat goose ; draw, singe, and wipe inside with a cloth. Pare and core four cooking apples, put them in a basin with one ounce each of sultana raisins and currants (washed with warm water and wiped dry in a cloth). Season with a little finely- powdered cinnamon ; add three tablespoonfuls of bread- crumbs, a pinch of garlic, a little salt, and one egg. Mix these, stuff the goose with it, sew up the gap, truss the bird, and put on the baking dish with a little water. Rub over well with butter, cover with a piece of thick paper, place it in the oven (basting frequently), and bake for two hours. Finely chop half a red cabbage, put it in an enamelled saucepan with a little salt and broth, set it on the fire, and cook gently, taking care to keep it quite firm. When about three parts done, add half a dozen small pork sausages slightly fried in goose fat, and when quite done pour a little vinegar over it. Re- move the string and paper from the goose, put it on an oval dish, and garnish with the cabbage, sausages, and potato pyramids. Stir in a little broth to the stock, 5ii BANQUETS OF THE NATIONS boil for a couple of minutes, strain it, skim off the fat, and serve in a sauceboat. Laptuci fierte la tingire Castraveti. (Stewed Lettuces and Pickled Cucumbers). 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 sauce- pan 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 white wine, and let them stew gently for an hour. Cut half a dozen slices of bread

Cook this with the app: pantry check, scaling, and the assistant.