Stewed Lettuce

Ingredients

• three or four good-sized cabbage lettuces
• some slices of fat bacon or 2oz. of well-clarified dripping
• an onion
• sufficient unskimmed stock to cover it all

Method

1. 1

   Trim, blanch, rinse, and dry lettuces.

2. 2

   Place in a pan with bacon, onion, and parsley, cover with stock, and simmer for 2 hours until reduced to a glaze.

3. 3

   Serve with brown sauce.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.

three or four good-sized cabbage lettuces, trim them, and remove all faded or discoloured leaves, and blanch them for eight or ten minutes in fast boiling water ; then rinse in cold water, dry them well, and cut them in quarters or eight parts, according to size ; now lay them in a clean pan with 2oz. of butter, a dust each of white pepper and salt, and a tiny pinch of caster sugar ; let this all simmer together very gently at the side of the stove for two to three hours, stirring it pretty often with a delicately clean wooden spoon. When they are quite tender stir in the yolks of two eggs beaten up with rather more than half a gill of good cream or new milk, and when this is quite hot (mind it does not boil) serve on a hot dish, garnished with fleurons of puff paste. Cos lettuce may be cooked in the same way, but take rather less time. stewed. — Trim, blanch, rinse, and dry them as before, put either some slices of fat bacon or 2oz. of well-clarified dripping in a pan, lay the lettuces (halved) on this with an onion, and some sprays of parsley, and pour in sufficient unskimmed stock to cover it all

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