Lettuce ‘Alla Spagnuola’
Remove the lower leaves and cut twelve fine lettuces in half, blanch, then drain, and put them into a sauce-pan; sprinkle with salt, and cover them with slices of lard and ham, moisten with a little broth, cover the pan with greased paper, and cook in the oven. Drain and remove the fat, then roll the lettuces in the shape of prunes, and lay them on croûtons of buttered toast. Pour some sauce ‘Suprema’ (see Sauces, p. 125) over them, and serve hot.