Lettuces, stewed
—as lettuces shrink very much when boiled, allowance must be made, and several heads used. This is also a very good way of utilising the large old-fashioned english lettuce resembling in shape a gingham umbrella. They should be first boiled till tender. The time depends entirely upon the size. Drain them off, and thoroughly extract the moisture; put them into a stew-pan, with a little butter, pepper, salt, and nutmeg. Let them stew some little time, and add a little vinegar, or, still better, lemon-juice.
Nutritional information on Lettuces, stewed
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