No. 115 Stewed Cabbage Lettuce.
Get twelve cabbage lettuces, as hard and full as possible; take off the outside leaves and wash them well; put them into a stewpan with four quarts of boiling water, and let them boil about twelve minutes,—this process is to take the bitterness off,—lay them on a cloth to dry, cut each lettuce open and season with salt and pepper, close them again, and tie them separately with a string, put a few cloves in an onion, put it in a stewpan with a few vegetables of all kinds, a bunch of parsley, and a few slices of fat bacon on the top, lay the lettuce in and cover with some very good veal stock (No. 7); put them over a slow fire about an hour, take them carefully out and cut the string, lay the heart upwards, dress them on a dish to form a star, or if they are small do not cut than open. Use for garniture where directed.