Stuffed Lettuce

Ingredients

• 6 round heads of lettuce
• 1 tablespoonful forcemeat
• 3 thin slices of larding pork
• Yi pint of white broth
• Ys teaspoonful salt
• Yi teaspoonful white pepper

Method

1. 1

   Remove outer leaves from lettuce, boil, cool, and fill with forcemeat.

2. 2

   Bake with pork and broth for 20 minutes.

3. 3

   Prepare sauce with butter, onion, and seasonings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 335. The excerpt below is the record exactly as published.

Yi pint of white broth, cover with buttered paper, and bake in a medium-hot oven from 20 to 25 minutes. In the mean- time fry in Ys ounce butter 1 fine-chopped onion, add 1 bay leaf and 12 whole peppers, cook 5 minutes ; add Ys tablespoonful flour, stir and cook 3 minutes ; add Yt pi^^t broth or soup stock, Ys ^^^^ ^' spoonful salt, Y« giU of sherry or Madeira wine, Y» teaspoonful beef extract, cook 5 minutes, then strain. Pour the sauce on a hot dish and dress the cucumbers over it, and serve with roasted, braised, fried, or broiled lamb, mutton, or beef. Cucumber & I'AUemande. — Peel and cut 4 fresh cucumbers into halves, remove the insides, and cut each half into pieces 1 inch in size, place them with boiling water in a saucepan, and cook 10 minutes ; drain and lay them in cold water. Melt 2 ounces butter in the saucepan, drain the cucumbers, add them to the butter, sea- son with 1 even teaspoonful salt and Ys ^^^^ teaspoonful pepper, toss them a few minutes over the fire, add 1 cupful chicken or veal broth, cook until the cucumbers are done, which will take about 20 minutes, then mix the yolks of 2 eggs with Ys cupful cream, add them to the cucumbers, stir them gently for 3 minutes over the fire, without letting them boil, add last 1 teaspoonful fine-chopped parsley. Serve on a hot dish with roasted lamb. Endives with Cream. — Procure about 4 heads of endives (chicory), remove the outer leaves, wash several times in cold water ; place the endives in a saucepan, cover with boiling water, add Ys tablespoonful salt, and boil about 10 minutes ; drain on a sieve, rinse off with boiling water, return to saucepan, cover with boiling water, boil 5 minutes, then drain ; lay the endives for a VEGBTABLEa 503 few minutes in cold water, drain and press out dry, chop fine, and place it with 2 ounces melted butter in a saucepan over the fire ; stir often and cook 10 minutes ; season with 1 teaspoonful salt, Y^ even teaspoonful pepper, Y4 teaspoonful nutmeg, and the same of sugar ; sprinkle over Vs tablespoonf ul flour, mix well together, add 74 cupful cream or milk, stir and cook 2 minutes, then serve. Sorrel with Cream. — Pick over and wash several times in cold water Ys p^k of sorrels, chop very fine with 1 head of lettuce ; place the sorrels in a saucepan over the fire, cover and cook about 10 minutes ; add 2 ounces butter, season with 1 teaspoonful salt, Ys even teaspoonful pepper, cook until done ; then mix Y* cupful cream with the yolks of 2 eggs, add it to the sorrels, stir for a few minutes, and serve with boiled or roasted meat. Lettnee^ Staffed. — Remove the outer leaves from 6 round heads of lettuce, wash in cold water, place in a saucepan, cover with boiling water, and cook 5 minutes ; drain and cool in cold water, remove and drain again ; then lay 1 tablespoonf ul forcemeat either of veal or sausage meat on top of each head of lettuce, roll them up, and tie with a string into a round shape ; lay 3 thin slices of larding pork in a round pan with the lettuce on top, add Ys P^^^ o' white broth ; sprinkle over Ys teaspoonful salt, Yi teaspoonful white pepper

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