Stuffed Lettuce Recipe

Instructions

1. Wash 4 or 5 large lettuces.
2. Boil them in plenty of salted water for fifteen minutes.
3. Throw them at once into cold water, and after-wards let them drain.
4. Open them, fill them with good veal force-meat, tie the ends securely, and put them into a stewpan with as much good gravy as will cover them, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of vinegar.
5. Simmer gently for another fifteen minutes, remove the strings, place them on a hot dish, and pour the gravy round them.
6. If preferred, the lettuces may be prepared as above, and then put into a braising-pan, with thin slices of bacon above and under them.
7. A carrot, an onion stuck with 2 cloves, a bunch of sweet herbs, and a little good gravy may then be added, and the lettuces simmered gently for an hour and a half.
8. A glassful of sherry may be added to the gravy before it is served.

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