Stuffed Lettuce

Ingredients

• four or five large lettuces
• good veal forcemeat
• as much good gravy as will cover them
• a teaspoonful of salt
• half a teaspoonful of pepper
• a teaspoonful of vinegar

Method

1. 1

   Boil lettuces for 15 minutes, cool in cold water, and drain.

2. 2

   Fill with forcemeat, tie ends, and simmer in gravy for 15 minutes.

3. 3

   Serve with gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 842. The excerpt below is the record exactly as published.

alf a tea-spoonful of pepper, and a table-spoonful of vinegar; pour all over the lettuce, and mix thoroughly. Serve immediately. Probable cost, 6d. Sufficient for fom- or five persons. LET (379) LEV Lettucfe Stalks, To Preserve (an imitation of preserved ginger). — Take the - stalks of large lettuces, peel olf the outer skin, cut them into pieces about two inches long, wash them thoroughly, and weigh them ; then leave them to soak in cold water. Ascertain how much water will bo required to cover the lettuce- stalks entii-ely, and boil this quantity with a pound of sugar and an ounce and a half of whole ginger to every pound of stalks. The ginger should be soaked in hot water and sliced before being added to the sugar. When it has boiled a quarter of an hour, take out the ginger, drain the water from the lettuce-stalks, pour the syrup over them instead, and leave them until the next day. The syrup must be boiled with the ginger for a quarter of an hour every day for five days, and poured over the lettuce. The strained juice of one or two lemons may be added at the last boiling. Cover the pre- serve in the usual way, and store in a cool, dry place. Probable cost, 6d. per pound. Lettuce, Stewed. — Take four good-sized lettuces, trim away the outer leaves and the bitter stalks ; wash the lettuces carefully, and boil them in plenty of salted water until they are tender. Lift them into a colander, and squeeze the water from them ; chop them slightly, and put them into a clean saucepan "with a little pepper and salt and a small piece of butter. Dredge a little flour on them, pour over them three table-spoonfuls of good gravy, and simmer gently for a quarter of an hour, stirring all the time. Squeeze a dessei-t-spoon- ful of vinegar or lemon-juice upon them, and serve as hot as possible, with fried sippets round the dish. Time, altogether, three-quar- ters of an hour. Probable cost, 8d. Sufficient for half a dozen persons. Lettuce, Stewed (another way). — Take four good-sized cabbage lettuces, wash them carefully, trim off the outer leaves and the stalks, and put them into boiling water for ten minutes. Drain well, and let them get quite cold, then cut them into halves, sprinkle a pinch of salt over each half, tie them to- gether again, place them in a stew^ian, cover them with good stock, and put with them a piece of beef-dripping the size of a large egg, a bunch of parsley, a little piece of thjTne, and an onion with a clove stuck in it. Cover closely, and simmer very gently for two hours. A.t the end of that time take out the lettuces, drain them, remove the strings, fold the leaves round neatly, and place them in a cu'cle on a hot dish, with a piece of fried bread between each. Pour over them half a pint of household gravy (see Household Gravy). Serve imme- diately. Probable cost, Is. 3d. Sufficient for half a dozen persons. Lettuce Stewed with Green Peas. — Take two good-sized cabbage lettuces. Wash them carefully, remove the stalks and the outer and decayed leaves, sprinkle a tea-spoonful of salt over them, and let them lie in cold water for a couple of hours. Drain them, cut them into slices, and put them into a saucepan, with a quart of young and freshly-shelled green peas, a piece of butter the size of an egg rolled thickly in flour, half a quarter of a pint of good stock, and a little pepper, salt, and poimdcd sugar'. Cover closely, and simmer gently imtil the peas are soft. Time, an hour to simmer. Probable cost, Is. Sufficient for five or six Lettuce, Stuffed.— Wash four or five large lettuces. Boil them in jjlenty of salted water for fifteen minutes. Throw them at once into cold water, and afterwards let them drain. Open them, fill them with good veal forcemeat, tie the ends securely, and put them into a stewpan with as much good gravy as will cover them, a tea-spoonful of salt, half a tea-spoonful of pepper, and a tea-spoonful of vinega

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