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LETTUCES, BRAISED (au Jus)

Choose six lettuces of even size, take off the outside leaves, trim, parboil them, let them cool, and press out the water, but preserve their shape. Lay them in a buttered saute-pan, or stewpan, season with salt and pepper, cover with slices of bacon, slices of onion, a few sprigs of parsley, and some savoury herbs. Moisten with stock. Close the lid tightly, and let them cook slowly for an hour and a quarter. Take out the lettuces, drain on a sieve, shape them neatly, and dish up, with a little thick brown stock strained over.