Cooked Lettuce
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Method
- Very often you will find that you cannot use all your lettuces, that they have begun to bolt and are no good for salad.
- This is the moment to cook them.
- Discard any bad leaves and wash the others carefully.
- Boil them for twelve minutes, take them off the fire, drain them and dry them in a clean cloth so as to get rid of all the water.
- Mince them finely, then put them into a saucepan with a lump of butter, pepper and salt.
- Stir till they begin to turn color, then put in a thimbleful of flour melted in milk.
- Stir constantly, and if the vegetable becomes dry, moisten with more flour and milk.
- Let it simmer for quarter of an hour, and turn it out as a vegetable with meat.