1852 Recipe for Stewed Lettuces (AKA wilted salad and croutons)
Updated: Feb 2, 2020
Modern Cookery by Eliza Acton (1799–1859)
Strip off the outer leaves, and cut away the stalks; wash the lettuces with exceeding nicety, and throw them into water salted as for all green vegetables. When they are quite tender, which will be in from twenty to thirty minutes, according to their age, lift them out, and press the water thoroughly from them; chop them a little, and heat them in a clean saucepan with a seasoning of pepper and salt, and a small slice of butter; then dredge in a little flour and stir them well; add next a small cup of broth or gravy, boil them quickly until they are tolerably dry, then stir in a little pale vinegar or lemon-juice, and serve them as hot as possible, with fried sippets round them.
Salt & Pepper
Remove and wash inner lettuce leaves
Boil lettuce in salted water until tender
Remove from water and press dry
Chop into larges pieces
In sauce pan, heat butter, salt, pepper and a bit of flour
Add small cup of broth
Add chopped lettuce
Cook until thickened
Stir in a squeeze of lemon juice.
Serve hot with croutons.