429. Cabbage Lettuce

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Proceed the same as above, pull off the outer leaves and throw them away, take off the others one by one, and cut in two, put them in a pan with cold water, then drain them in a cloth, by shaking it to and fro violently with one hand, and extract all the water, put them into a bowl, and season and dress as above.

To vary them, two hard boiled eggs, cut in quarters, may be added; a little eschalot, a few chives, or young onions.

To improve the appearance of these salads, when on the table, before being used, the flower of the nasturtium may be intermixed with taste and care, with a little cut beetroot and slices of radish. These are refreshing to the sight on a table or sideboard at dinner; slices of cucumber may be also introduced.

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