Lettuce alia Dama

Ingredients

• some cabbage or Roman lettuce
• one or two anchovies
• two or three minced olives
• parsley
• truffles
• capers
• herbs
• mushrooms
• pine-tree seeds
• yolk of egg
• some slices of fat bacon
• a little pickled tunny-fish
• some slices of onions
• some slices of carrots
• three cloves
• salt and pepper

Method

1. 1

   Remove coarse leaves from lettuce, boil briefly, then cool in salted water.

2. 2

   Prepare stuffing with fish, anchovies, olives, herbs, and egg.

3. 3

   Fill lettuce with stuffing, tie, and place in a stewpan with bacon, tunny-fish, onions, carrots, cloves, salt, and pepper.

4. 4

   Serve without gravy.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.

Lettuce alia Dama Take some cabbage or Roman lettuce and remove the coarser leaves. Put them into boiling water and boil for a very few minutes, strain them, and then throw them into cold salted water, where they should remain for half an hour. Prepare the following stuffing. Pound a sufficient quantity of cold boiled fish, and wash, bone, and pound one or two anchovies ; add two or three minced olives, parsley, truffles, capers, herbs, and mushrooms, and pine-tree seeds and bind with yolk of egg, then place the lettuce on a clean cloth, and drain it, taking care not to break the leaves. Remove some of the centre leaves, and fill the space from which they have been taken, with the stuffing, then tie it together. Place some slices of fat bacon in a stewpan, and add a little pickled tunny-fish, and some slices of onions and carrots, three cloves, and salt and pepper

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