Stewed Lettuces

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Strip off the outer leaves, and cut away the stalks.
  2. Wash the lettuces with exceeding nicety, and throw them into water salted as for all green vegetables.
  3. When they are quite tender, which will be in from twenty to thirty minutes, according to their age, lift them out and press the water thoroughly from them.
  4. Chop them a little, and heat them in a clean saucepan with a seasoning of pepper and salt, and a small slice of butter.
  5. Dredge in a little flour and stir them well.
  6. Add next a small cup of broth or gravy, boil them quickly until they are tolerably dry.
  7. Stir in a little pale vinegar or lemon-juice, and serve them as hot as possible, with fried sippets round them.
Original Text
STEWED LETTUCES. Strip off the outer leaves, and cut away the stalks; wash the lettuces with exceeding nicety, and throw them into water salted as for all green vegetables. When they are quite tender, which will be in from twenty to thirty minutes, according to their age, lift them out and press the water thoroughly from them; chop them a little, and heat them in a clean saucepan with a seasoning of pepper and salt, and a small slice of butter; then dredge in a little flour and stir them well; add next a small cup of broth or gravy, boil them quickly until they are tolerably dry, then stir in a little pale vinegar or lemon-juice, and serve them as hot as possible, with fried sippets round them.
Notes
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