Shredded lettuce leaves, stewed. Mrs.B says that it may be; "sent to table in a good brown gravy flavoured with lemon-juice."
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
242. BOILED LETTUCES (Middlesex) Wash and put them into boiling water, with a little salt, let them boil until tender; strain them in a colander, and chop them up; then put them into a saucepan with some fresh butter, a spoonful of flour, a little nutmeg, salt, and the juice of a lemon; let the whole boil for a quarter of an hour. This may be varied by omitting the lemon juice, adding some good cream, and thickening with the yolks of two eggs. (This is an excellent plan where lettuces are "bolted" and unsuitable for serving cold. Ed.)
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