This recipe, from a small manuscript collection, comes from Southwold on the Suffolk coast. The dish was traditionally served at summer dinner parties, or on other special occasions, at a large house not far from the town.
With a very sharp knife cut the lettuce into shreds about
Put the butter in a saucepan and melt over medium heat. It must not colour. Put in the lettuce and turn in the butter until it is all coated. Reduce the heat to simmering point and add the salt and
©1980 The Estate of Elizabeth Ayrton