1919 - The International Jewish Cookbook

Boiled Lettuce

DDV CULINARY

Wash four or five heads of lettuce, carefully removing thick,
bitter stalks and retaining all sound leaves.
Cook in plenty of boiling salted water for ten or fifteen minutes,
then blanch in cold water for a minute or two.
Drain, chop lightly, and heat in stew-pan with some butter,
and salt and pepper to taste.
If preferred, the chopped lettuce may be heated with a pint of white sauce
seasoned with salt, pepper, and grated nutmeg.
After simmering for a few minutes in the sauce, draw to a cooler
part of the range and stir in the well-beaten yolks of two eggs.