Home › The Waldorf Kitchen › Baked Stuffed Lettuce

Baked Stuffed Lettuce

Pick, clean, pare and thoroughly wash half a dozen lettuce heads, parboil them for five minutes, drain thoroughly and fill the insides with sausage forcemeat. Tie each head and put them into a stewpan, laying down carefully and adding one gill of Madeira sauce and white broth. Season to taste with salt and pepper, cover with buttered paper and cook in the oven for fifteen minutes. Arrange on a hot dish, untie, pour the sauce over, and serve.