Peas and Lettuce

Ingredients

• four heads of lettuce
• a quart of any kind of broth
• half a pint of white stock
• a little flour
• and minced onion

Method

1. 1

   Take four heads of lettuce which have previously been parboiled in a quart of any kind of broth, and after removing the centers fill with a mixture of green peas and a little flour and minced onion.

2. 2

   Tie each lettuce carefully and simmer for one hour in half a pint of white stock.

3. 3

   Remove the strings, arrange the lettuces carefully on toast, and pour the sauce over all.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 102. The excerpt below is the record exactly as published.

Peas and Lettuce. Take four heads of lettuce which have previously been par- boiled in a quart of any kind of broth, and after removing the centers fill with a mixture of green peas and a little flour and minced onion. Tie each lettuce carefully and simmer for one hour in half a pint of white stock

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