Fried stuffed Lettuces. — Clean and wash as many Lettuces
as are required, open out the leaves, and stuff them with
veal or any rich forcemeat ; tie the Lettuces round and
boil, or boil before stuffing, and then stew them in gravy.
Take out the Lettuces, drain thoroughly, dip them into
beaten egg and breadcrumbs, or into thick batter with 1
wineglassful of brandy mixed with it, plunge them into
a frying-pan of boiling fat✪ Fried Stuffed Lettuces, and fry. Serve very hot. The
batter (if used) should be made quite four hours before
being wanted.
Lettuce-and-Cheese Salad. — LTse any dry rich cheese, such
as Parmesan, Roquefort, or Gorgonzola, about 2 heaped
table-spoonfuls being sufficient for a head of Lettuce of
medium size✪ Lettuce-and-Cheese Salad. Carefully wash the Lettuce, tear the leaves
apart, and lay them in a salad-dish ; grate the cheese or
break it in small pieces, and scatter it among the Lettuce-
leaves ; pour over all a plain salad dressing, and serve.
Lettuce Salad. — (1) Take two fine Lettuces, remove the
outer green leaves, wash and wipe carefully, place them
in a salad-bowl, sprinkle over 1 teaspoonful of chopped
chives, 4 teaspoonful each of chopped chervil and tarragon,
and season with 1 pinch of salt, 4 pinch of pepper diluted
in 2 table-spoonfuls of vinegar and K- table-spconfuls of
oil✪ Lettuce Salad. Cut up, mix thoroughly, and serve.
(2) Wash six or eight cabbage Lettuces, trim off the coarse
and outside leaves, and pull the good ones apart ; leave
the Lettuces in water for about half-an-hour, then drain,
place them in a cloth, and swing till dry. Pull the leaves
in pieces, not cutting with a knife, and put them in a
salad-bowl. Mash the yolks of two hard-boiled eggs to a
paste in a basin, and mix with them 1 table-spoonful of
vinegar, H teaspoonfuls of dry mustard, and 1 saltspoonful
of salt. Beat the ingredients well together, then add by
degrees a small quantity of finely-chopped tarragon, 1
dessert-spoonful of coarse white pepper, another table-
spoonful of vinegar, and about li teacupfuls of Lucra or
Provence oil. When thoroughly amalgamated, pour the
mixture over the Lettuce, and toss it about well. Garnish
the salad with some hard-boiled whites of eggs cut into
slices, and serve.
(3) Hot.-— Trim off the outside leaves of a nice-sized cos
Lettuce, wash it in plenty of water, dry well, pull the
leaves apart, and place them in a salad-bowl. Cut two
thin rashers of streaky bacon into small squares, put them
in a frying-pan with a finely-minced onion, and fry slightly
but without letting them brown ; pour vinegar over the
bacon, season with salt and pepper, and pour the whole
over the Lettuce. Stir the salad well with a wooden spoon
and serve whilst hot.
Lettuce Soup. — (1) Cool and press eat all the water from
about two dozen blanched Lettuces, cut them down the
centres without entirely separating, dust over with salt
and pepper, put them into a saucepan with 4 pint of
veal broth and the same of rich fou l consomme, add a
small bunch of parsley, a clove or two, one onion and
carrot, and a little each of thyme and bay-leaf. Cover with
a sheet of well-buttered paper, put the lid on the pan, and
boil the Lettuces gently for fully two hours. Take them
out, drain on a cloth, cut into halves or quarters, put
them into a soup-tureen, pour in the strained stock in
which they were cooked, together with 3 pints more boiling
broth, and serve with pieces of toast✪ Lettuce Soup floating on the top.
Page 338 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fried stuffed Lettuces. — Clean and wash as many Lettuces as are required, open out the leaves, and stuff them with veal or any rich forcemeat ; tie the Lettuces round and boil, or boil before stuffing, and then stew them in gravy. Take out the Lettuces, drain thoroughly, dip them into beaten egg and breadcrumbs, or into thick batter with 1 wineglassful of brandy mixed with it, plunge them into a frying-pan of boiling fat, and fry. Serve very hot. The batter (if used) should be made quite four hours before being wanted.
Lettuce-and-Cheese Salad. — LTse any dry rich cheese, such as Parmesan, Roquefort, or Gorgonzola, about 2 heaped table-spoonfuls being sufficient for a head of Lettuce of medium size. Carefully wash the Lettuce, tear the leaves apart, and lay them in a salad-dish ; grate the cheese or break it in small pieces, and scatter it among the Lettuceleaves ; pour over all a plain salad dressing, and serve.
Lettuce Salad. — (1) Take two fine Lettuces, remove the outer green leaves, wash and wipe carefully, place them in a salad-bowl, sprinkle over 1 teaspoonful of chopped chives, 4 teaspoonful each of chopped chervil and tarragon, and season with 1 pinch of salt, 4 pinch of pepper diluted in 2 table-spoonfuls of vinegar and K- table-spconfuls of oil. Cut up, mix thoroughly, and serve.
(2) Wash six or eight cabbage Lettuces, trim off the coarse and outside leaves, and pull the good ones apart ; leave the Lettuces in water for about half-an-hour, then drain, place them in a cloth, and swing till dry. Pull the leaves in pieces, not cutting with a knife, and put them in a salad-bowl. Mash the yolks of two hard-boiled eggs to a paste in a basin, and mix with them 1 table-spoonful of vinegar, H teaspoonfuls of dry mustard, and 1 saltspoonful of salt. Beat the ingredients well together, then add by degrees a small quantity of finely-chopped tarragon, 1 dessert-spoonful of coarse white pepper, another tablespoonful of vinegar, and about li teacupfuls of Lucca or Provence oil. When thoroughly amalgamated, pour the mixture over the Lettuce, and toss it about well. Garnish the salad with some hard-boiled whites of eggs cut into slices, and serve.
(3) Hot.-— Trim off the outside leaves of a nice-sized cos Lettuce, wash it in plenty of water, dry well, pull the leaves apart, and place them in a salad-bowl. Cut two thin rashers of streaky bacon into small squares, put them in a frying-pan with a finely-minced onion, and fry slightly but without letting them brown ; pour vinegar over the bacon, season with salt and pepper, and pour the whole over the Lettuce. Stir the salad well with a wooden spoon and serve whilst hot.
Lettuce Soup. — (1) Cool and press out all the water from about two dozen blanched Lettuces, cut them down the centres without entirely separating, dust over with salt and pepper, put them into a saucepan with 4 pint of veal broth and the same of rich fou l consomme, add a small bunch of parsley, a clove or two, one onion and carrot, and a little each of thyme and bay-leaf. Cover with a sheet of well-buttered paper, put the lid on the pan, and boil the Lettuces gently for fully two hours. Take them out, drain on a cloth, cut into halves or quarters, put them into a soup-tureen, pour in the strained stock in which they were cooked, together with 3 pints more boiling broth, and serve with pieces of toast floating on the top.
Records on this page
Fried Stuffed LettucesLettuce-and-Cheese SaladLettuce SaladLettuce Soup