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.