Lettuce Soup

Ingredients

• about two dozen blanched Lettuces
• 4 pint of veal broth
• the same of rich fou l consomme
• a small bunch of parsley
• a clove or two
• one onion
• and carrot
• a little each of thyme
• and bay-leaf
• 3 pints more boiling broth
• pieces of toast

Method

1. 1

   Press water from Lettuces, season, and cook with broth and aromatics for two hours.

2. 2

   Drain, cut, and serve in broth with toast.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

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.

Lettuce Soup. — (1) Cool and press eat all the water from about two dozen blanched Lettuces, cut them down the centres without entirely separating, dust over with salt and pepper, put them into a saucepan with 4 pint of veal broth and the same of rich fou l consomme, add a small bunch of parsley, a clove or two, one onion and carrot, and a little each of thyme and bay-leaf. Cover with a sheet of well-buttered paper, put the lid on the pan, and boil the Lettuces gently for fully two hours. Take them out, drain on a cloth, cut into halves or quarters, put them into a soup-tureen, pour in the strained stock in which they were cooked, together with 3 pints more boiling broth, and serve with pieces of toast

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