Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 54

2–3 good-sized lettuces (Cos).

1 oz. margarine.

3/4 oz. flour.

1/2 pint stock or vegetable boilings, milk and water, etc.

Seasoning.

Wash the lettuces, and cook gently in the liquid for 5 minutes. Lift them out, halve lengthwise, and remove some of the hearts.

Fill the cavities with the stuffing below, tie the halves together with thread, and replace in the stewpan or casserole to complete the cooking. When tender, thicken the liquid with a binding of fat and flour, loosened by the hot stock, and boil for three minutes. Serve round the dish with the lettuces.

STUFFING.—3 oz. medium oatmeal; 1 heaped teaspoon chopped parsley; salt; pepper; 1 dessertspoon melted dripping; 2 oz. breadcrumbs; 1 heaped teaspoon minced onion; 1 good teaspoon vegetable extract; pinch of mace.

Toast the oatmeal beforehand, under the grill or in a cooling oven, till crisp and nutty. Dissolve the vegetable extract in ¹/₂ pint of boiling water, then sprinkle in the oatmeal and cook, stirring, till thick and allowing to simmer for half an hour.

Then mix in with the other ingredients, binding with a little melted dripping. Season well, and use to stuff the hollowed lettuce. (Any lettuce hearts removed from the centre are useful additions to soup or vegetable casseroles.)