Cassell's dictionary of cookery

Lettuce Salad (a German recipe) .—Prepare two large lettuces as above, shred them finely, and put them into the salad bowl. Cut four ounces of bacon into dice, fry these with a finely minced onion for five or six minutes, and shake the pan over the fire to prevent them browning. Add to the bacon a little salt (the amount will depend upon the quality of the bacon), half 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 four or five persons. LET (379) LEV Lettuce 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 entirely, 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 preserve 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 dessert-spoonful of vinegar or lemon-juice upon them, and serve as hot as possible, with fried sippets round the dish. Time, altogether, three-quarters 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 together again, place them in a stewpan, 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 thyme, 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 circle 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 immediately. Probable cost, Is. 3d. Sufficient for half a dozen persons. Lettuce Stewed with Green Peas.