Lettuce Stewed with Green Peas

Ingredients

• two good-sized cabbage lettuces
• a quart of young and freshly-shelled green peas
• a piece of butter the size of an egg
• half a quarter of a pint of good stock
• a teaspoonful of salt
• a little pepper
• a little powdered sugar

Method

1. 1

   Wash and prepare lettuces, soak in cold water.

2. 2

   Drain, slice, and place in a saucepan with peas, butter, stock, and seasonings.

3. 3

   Cover and simmer until peas are soft.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 842. The excerpt below is the record exactly as published.

Lettuce Stewed with Green Peas. — Take two good-sized cabbage lettuces. Wash them carefully, remove the stalks and the outer and decayed leaves, sprinkle a tea-spoonful of salt over them, and let them lie in cold water for a couple of hours. Drain them, cut them into slices, and put them into a saucepan, with a quart of young and freshly-shelled green peas, a piece of butter the size of an egg rolled thickly in flour, half a quarter of a pint of good stock, and a little pepper, salt, and poimdcd sugar'. Cover closely, and simmer gently imtil the peas are soft. Time, an hour to simmer. Probable cost, Is. Sufficient for five or six Lettuce, Stuffed.— Wash four or five large lettuces. Boil them in jjlenty of salted water for fifteen minutes. Throw them at once into cold water, and afterwards let them drain. Open them, fill them with good veal forcemeat, tie the ends securely, and put them into a stewpan with as much good gravy as will cover them, a tea-spoonful of salt

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