Stewed Lettuce

Ingredients

• four good-sized lettuces
• a pint of good white sauce
• a quarter of a nutmeg, grated
• the well-beaten yolks of two eggs
• season them with salt
• season them with pepper

Method

1. 1

   Boil the lettuces in salted water for 10-15 minutes, then cool in cold water, strain, and chop.

2. 2

   Put into a stewpan with white sauce, season, and simmer until hot.

3. 3

   Stir in beaten egg yolks before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 841. The excerpt below is the record exactly as published.

a pint of good white sauce. Season them with salt, pepper, and a quarter of a nutmeg, grated, and simmer gently until quite hot. Draw the saucepan to the side for a minute, and stir among the lettuces the weU-beaten yolks of two eggs. Probable cost, Is. Sufficient for four or five persons. Lettuce in Salads. — Lettuces which are to be iised for salads should be fresh and young. The thick bitter stalk should be cut off, and the outer and decayed leaves removed. The great secret in preparing lettuce for salad is to have it quite dry. In order to insure this, look the leaves over carefully. In all proba- bility the white, tender leaves at the heart of the plant will be entirely free from insects and grit. When this is the case, do not plimge them into water, as it only spoils the flavour. Any leaves, however, about which there is the slightest doubt must be scrupulously washed in two or three waters. When taken out of the water they should be well shaken, placed in a wire basket, and hung for four or five hours in an airy situation. When a basket is not at hand, the lettuce may be divided into small pieces and shaken in a dry cloth xmtil not a particle of moistm-e remains. The French are careful to break the lettuces with the fingers, instead of cutting them, as they maintain that contact "ftdth steel spoils the flavour of the salad. The sauce should never be added until the moment before serving. Probable cost, Id. each. Sufficient, a large lettuce for two or thi-ee pjersons. Lettuce Salad (a German recipe) .—Prepare two large lettuces as above, shred them finely, and put them into the salad bowl. Cut four ounces of bacon into dice, fry these with a finely- minced onion for five or six minutes, and shake the pan over the fire to prevent them browning. Add to the bacon a little salt (the amount will depend upon the quality of the bacon), half a tea-spoonful of pepper, and a table-spoonful of vinegar; pour all over the lettuce, and mix thoroughly. Serve immediately. Probable cost, 6d. Sufficient for fom- or five persons. LET (379) LEV Lettucfe Stalks, To Preserve (an imitation of preserved ginger). — Take the - stalks of large lettuces, peel olf the outer skin, cut them into pieces about two inches long, wash them thoroughly, and weigh them ; then leave them to soak in cold water. Ascertain how much water will bo required to cover the lettuce- stalks entii-ely, and boil this quantity with a pound of sugar and an ounce and a half of whole ginger to every pound of stalks. The ginger should be soaked in hot water and sliced before being added to the sugar. When it has boiled a quarter of an hour, take out the ginger, drain the water from the lettuce-stalks, pour the syrup over them instead, and leave them until the next day. The syrup must be boiled with the ginger for a quarter of an hour every day for five days, and poured over the lettuce. The strained juice of one or two lemons may be added at the last boiling. Cover the pre- serve in the usual way, and store in a cool, dry place. Probable cost, 6d. per pound. Lettuce, Stewed. — Take four good-sized lettuces

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