The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- 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
- Sausages
- Scones
- Soups
- Sweets and Toffee



Stuffed Lettuce

Vegetables

Variable filling, usually bound with breadcrumbs, rolled inside lettuce leaves and steamed.


Original Receipt in 'Vaughan's Vegetable Cook Book' (4th edition), 1919

STUFFED LETTUCE.

Use five clean heads of lettuce, wash thoroughly, open up the leaves and fill between with any highly seasoned meat-sweetbreads, chicken or veal preferred-or make a forcemeat stuffing. Tie up the heads, put into a saucepan with any good gravy, stock or sauce and cook until thoroughly heated through; serve in the gravy.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats