Lettuce

Ingredients

• the long lettuces
• a little cooking butter or dripping
• salt
• pepper
• half a teacupful of stock
• a slice of bacon

Method

1. 1

   Wash the lettuces, tie them with string, and place in a saucepan with butter, salt, pepper, and stock.

2. 2

   Simmer for a couple of hours, drain, remove string, cut into lengths, add diced bacon, and heat until frizzling.

3. 3

   Serve immediately.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 27. The excerpt below is the record exactly as published.

lettuce*.— The long lettuces make a most delicious dish; do not remove the outside leaves ; merely wash the vegetable well, tie each one round with strin« tv put them into a saucepan with a little cooking butter or dripping, salt and pepper to taste; moisten with half a teacupful of stock, and let them simmer over a slack lire just so as to be on the point of boiling for a couple of hours. Drain off the water, remove the string, cut the lettuces across into lengths of about two inches, cut up a slice of bacon

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