Stewed Lettuces

Ingredients

• three fair-sized Lettuces
• two tablespoonfuls of melted dripping or stock-pot fat
• an onion
• a bunch of parsley
• a couple of cloves
• half a pint of good brown sauce

Method

1. 1

   Soak and trim the Lettuces, blanch in boiling salted water for ten minutes, then drain and cool.

2. 2

   Tie halves together, place in a stewpan with broth, add fat, onion, parsley, and cloves.

3. 3

   Cover and simmer for two hours.

4. 4

   Serve with brown sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 240. The excerpt below is the record exactly as published.

Stewed Lettuces. — Choose three fair-sized Lettuces, soak them like cabbages to get rid of slugs and insects. Trim them neatly, casting away all bruised or faded leaves, plunge them into boiling water (salted) for ten minutes to blanch them, drain them, pour cold water over them, press the moisture from them, cut them in two, season with a sprinkling of salt, tie the halves together with tapes, put them into a stewpan with sufficient broth to cover them, add two table- spoonfuls of melted dripping or stock-pot fat, an onion, a bunch of parsley, and a couple of cloves ; cover with a round of buttered paper, and simmer for two hours. When serving sever the tapes and pour about half a pint of good brown sauce

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