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(Vegetables) - (The International Jewish Cook Book)

Wash four or five heads of lettuce, carefully removing thick, bitter
stalks and retaining all sound leaves. Cook in plenty of boiling salted
water for ten or fifteen minutes, then blanch in cold water for a minute
or two. Drain, chop lightly, and heat in stew-pan with some butter, and
salt and pepper to taste. If preferred, the chopped lettuce may be
heated with a pint of white sauce seasoned with salt, pepper, and grated
nutmeg. After simmering for a few minutes in the sauce, draw to a cooler
part of the range and stir in the well-beaten yolks of two eggs.

Other Recipes

Boiled Lettuce

Take the coarser part of lettuce not delicate enough for a salad, boil

in salted water until soft, then drain thoroughly. Slightly brown a

tablespoonful of butter and a dessertspoonful of flour in a saucepan,

put in the lettuce, let it cook up once or twice, then add a half-cup of

stock and boil thoroughly, just before serving add a gill of cream and

give a sprinkle of nutmeg if the flavor is liked.

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