Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Stewed Lettuce

Fruit and Vegetables

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.)

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk