Stewed Lettuces with Eggs and Potatoes
From The encyclopaedia of practical cookery, 1892
Serves 6
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 with Eggs and Potatoes. — Trim off the outside of about eighteen young cabbage Lettuces ; wash the Lettuces well, and blanch them in boiling water till tender. Refresh them in cold water, place them in a cloth, tie up, put them in a saucepan with a little stock, and braise over a moderate fire for thirty minutes. At the end of that time, drain the Lettuces, place them in a saute-pan, cover with some good demi-glaze, and push them into the oven. Poach a dozen fresh eggs ; prepare a border of mashed potatoes
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