Stewed Lettuces

Ingredients

• the lettuces
• a small slice of butter
• a small cup of broth or gravy
• a seasoning of pepper
• a seasoning of salt
• a little flour

Method

1. 1

   Wash and boil the lettuces in salted water until tender.

2. 2

   Drain, chop, and heat with butter, seasoning, and flour.

3. 3

   Add broth or gravy, boil until dry, then stir in vinegar or lemon juice and serve hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 291. The excerpt below is the record exactly as published.

a season- ing of salt and pepper, a morsel of butter rolled in flour, and a spoonful or two of gravy or cream. A very large portion of the leaves will be required for a dish, as they shrink exceedingly in the cooking. For a salad, take them very young and serve them entire, or break them quite small with the fingers ; then wash and drain them. Dress them with oil and vinegar, or with any other sauce which may be preferred with them BOILED TURNIP-RADISHES. These should be freshly drawn, young and white. Wash and trim them neatly, leaving on two or three of the small inner leaves of the top. Boil them in plenty of salted water from twenty to thirty minutes, and as soon as they are tender send them to table well drained, with melted butter or white sauce. Comm on radishes when young, tied in bunches, and boiled from eighteen to twenty- five minutes, then served on a toast like asparagus, are very good. BOILED LEEKS. Trim off the coarser leaves from some young leeks, cut them into squal lengths, tie them into small bunches, and boil them in plenty CHAP. XVII.] VEGETABLES, 319 of water which has been previously salted and skimmed ; serve them on a toast, and send melted butter to table with them 20 to 25 minutes STEWED LETTUCES. Strip off the outer leaves, and cut away the stalks; wash the lettuces with exceeding nicety, and throw them into water salted as for all green vegetables. When they are quite tender, which will be in from twenty to thirty minutes, according to their age, lift them out and press the water thoroughly from them ; chop them a little, and heat them in a clean saucepan with a seasoning of pepper and salt, and a small slice of butter ; then dredge in a little flour and stir them well ; add next a small cup of broth or gravy

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