Stuffed Lettuce Recipe ingredients

To prepare this Stuffed Lettuce Recipe, first wash 4 or 5 large lettuces. Boil them in plenty of salted water for fifteen minutes. Throw them at once into cold water, and after-wards let them drain. Open them, fill them with good veal force-meat, tie the ends securely, and put them into a stewpan with as much good gravy as will cover them, 1 teaspoonful of salt, 1/2 teaspoonful of pepper, and 1 teaspoonful of vinegar. Simmer gently for another fifteen minutes, remove the strings, place them on a hot dish, and pour the gravy round them. If preferred, the lettuces may be prepared as above, and then put into a braising-pan, with thin slices of bacon above and under them. A carrot, an onion stuck with 2 cloves, a bunch of sweet herbs, and a little good gravy may then be added, and the lettuces simmered gently for an hour and a half. A glassful of sherry may be added to the gravy before it is served.