a dessert-spoonful of salt, two ounces of
butter, an onion, and a small bunch of
herbs. "SVhen tender, press them through a
coarse sieve, season with salt and pepper, and
moisten with half the quantity of good
soup✪ Lentil Soup. Simmer all gently together for a quarter
of an hour, and serve very hot. If no soup
is at hand, slice a large onion, a carrot,
and a lettuce, put them into a stewpan with
an ounce of butter, and let them simmer for
five or six minutes ; add a pint of veal stock
and a pint of lentils, and stew for half an.
hour. Then add another pint of stock, and
boil an hour longer. Stir in the crumbs of a
roll, and when soaked, rub all through a tammy
cloth, and let it boil once more, when it is
ready for serving. Two ounces of well-boiled
Patna rice may be served in a tureen with the
soup. Time, two hours. Probable cost. Is. 2d.
Sufficient for four or five persons.
Lettuce. — There are two sorts of lettuces,
the cabbage and the cos. They are chiefly
used for salads, but may be also boUed or stewed,
and served as a vegetable. They may be had
all the year, but are in full season from March,
to September,
Lettuce, Boiled. — Wash four or five
lettuces thoroughly, cut away the tliick bitter
stalks, but retain all the sound leaves, whether
green or white. Boil them ten or fifteen
minutes in plenty of salted water, then throw
them for a minute into cold water, strain, and
chop them lightly. Put them into a stewpan
with a pint of good white sauce. Season them
with salt, pepper, and a quarter of a nutmeg,
grated, and simmer gently until quite hot.
Draw the saucepan to the side for a minute, and
stir among the lettuces the weU-beaten yolks
of two eggs. Probable cost, Is. Sufficient for
four or five persons.
Lettuce in Salads. — Lettuces which are
to be iised for salads should be fresh and young.
The thick bitter stalk should be cut off, and
the outer and decayed leaves removed. The
great secret in preparing lettuce for salad is to
have it quite dry. In order to insure this,
look the leaves over carefully. In all proba-
bility the white, tender leaves at the heart of
the plant will be entirely free from insects and
grit. When this is the case, do not plimge
them into water, as it only spoils the flavour.
Any leaves, however, about which there is the
slightest doubt must be scrupulously washed
in two or three waters. When taken out of the
water they should be well shaken, placed in a
wire basket, and hung for four or five hours in
an airy situation. When a basket is not at
hand, the lettuce may be divided into small
pieces and shaken in a dry cloth xmtil not a
particle of moistm-e remains. The French are
careful to break the lettuces with the fingers,
instead of cutting them, as they maintain that
contact "ftdth steel spoils the flavour of the salad.
The sauce should never be added until the
moment before serving. Probable cost, Id.
each. Sufficient, a large lettuce for two or
thi-ee pjersons. ✪ Stewed Lettuce
Page 841 · 2 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
a dessert-spoonful of salt, two ounces of butter, an onion, and a small bunch of herbs. "When tender, press them through a coarse sieve, season with salt and pepper, and moisten with half the quantity of good soup. Simmer all gently together for a quarter of an hour, and serve very hot. If no soup is at hand, slice a large onion, a carrot, and a lettuce, put them into a stewpan with an ounce of butter, and let them simmer for
five or six minutes ; add a pint of veal stock and a pint of lentils, and stew for half an hour. Then add another pint of stock, and boil an hour longer. Stir in the crumbs of a roll, and when soaked, rub all through a tammy cloth, and let it boil once more, when it is ready for serving. Two ounces of well-boiled Patna rice may be served in a tureen with the soup. Time, two hours. Probable cost. Is. 2d. Sufficient for four or five persons.
Lettuce. — There are two sorts of lettuces, the cabbage and the cos. They are chiefly used for salads, but may be also boiled or stewed, and served as a vegetable. They may be had all the year, but are in full season from March, to September,
Lettuce, Boiled. — Wash four or five lettuces thoroughly, cut away the thick bitter stalks, but retain all the sound leaves, whether green or white. Boil them ten or fifteen minutes in plenty of salted water, then throw them for a minute into cold water, strain, and chop them lightly. Put them into a stewpan with a pint of good white sauce. Season them with salt, pepper, and a quarter of a nutmeg, grated, and simmer gently until quite hot. Draw the saucepan to the side for a minute, and stir among the lettuces the well-beaten yolks of two eggs. Probable cost, Is. Sufficient for four or five persons.
Lettuce in Salads. — Lettuces which are to be used for salads should be fresh and young. The thick bitter stalk should be cut off, and the outer and decayed leaves removed. The great secret in preparing lettuce for salad is to have it quite dry. In order to insure this, look the leaves over carefully. In all probability the white, tender leaves at the heart of the plant will be entirely free from insects and grit. When this is the case, do not plunge them into water, as it only spoils the flavour. Any leaves, however, about which there is the slightest doubt must be scrupulously washed in two or three waters. When taken out of the water they should be well shaken, placed in a wire basket, and hung for four or five hours in an airy situation. When a basket is not at hand, the lettuce may be divided into small pieces and shaken in a dry cloth until not a particle of moisture remains. The French are careful to break the lettuces with the fingers, instead of cutting them, as they maintain that contact with steel spoils the flavour of the salad. The sauce should never be added until the moment before serving. Probable cost, Id. each. Sufficient, a large lettuce for two or three persons.
Records on this page
Lentil SoupStewed Lettuce