Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Stuffed Lettuce
Fruit and 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.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline 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 ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats