Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 53

4 small lettuce.

1/2 gill shelled peas.

Bouquet of herbs (tied in muslin).

1/2 gill stock.

1 teaspoon of chopped parsley.

11/2–2 oz. dripping or cooking fat.

Salt, pepper.

2–3 spring onions chopped.

Wash and prepare the lettuces, breaking up the large leaves, then place them in a saucepan in which the dripping has been melted and heated. Allow to sauté in the fat with the chopped onion for a few minutes, then add the stock, seasoning of salt and a little pepper, with the shelled peas.

Cover, allow the stock to come to the boil, and continue the cooking for about half an hour, with the pan tightly covered.

Just before the dish is to be served, add a sprinkling of freshly chopped parsley.