Stewed Lettuces
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 340. The excerpt below is the record exactly as published.
Stewed Lettuces. — (1 ) Select the required quantity of Lettuces, trim off all the outside leaves, wash thoroughly, blanch hi boiling water, rinse them in fresh cold water, and tie together in twos and threes. Line a saucepan with buttered paper, put in the Lettuces with a bunch of sweet herbs, two or three small chopped onions, a little pepper and salt, and cover with stock. When boiling, move the saucepan to the side of the fire and let the contents simmer for two hours. Take the Lettuces out, untie, and put them on a hot dish ; reduce the liquor in which they were cooked, strain Lettuces — continued. it through a fine hair sieve, and pour it over the Lettuces. Serve while hot. (2) Trim and wash half-a-dozen small heads of cabbage Lettuce
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