Stewed Lettuce (Another Way)

Ingredients

• four good-sized cabbage lettuces
• a piece of beef-dripping the size of a large egg
• a bunch of parsley
• an onion with a clove stuck in it
• half a pint of household gravy

Method

1. 1

   Boil lettuces for 10 minutes, drain, and cool.

2. 2

   Tie halves together, place in a stewpan with stock, beef-dripping, parsley, thyme, and onion.

3. 3

   Simmer for two hours, then serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

four good-sized cabbage lettuces, wash them carefully, trim off the outer leaves and the stalks, and put them into boiling water for ten minutes. Drain well, and let them get quite cold, then cut them into halves, sprinkle a pinch of salt over each half, tie them to- gether again, place them in a stew^ian, cover them with good stock, and put with them a piece of beef-dripping the size of a large egg, a bunch of parsley, a little piece of thjTne, and an onion with a clove stuck in it. Cover closely, and simmer very gently for two hours. A.t the end of that time take out the lettuces, drain them, remove the strings, fold the leaves round neatly, and place them in a cu'cle on a hot dish, with a piece of fried bread between each. Pour over them half a pint of household gravy

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