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Braised Lettuces

Select some fresh lettuces with firm, white hearts, wash thoroughly in several waters and plunge them into a saucepan of boiling water and boil for five minutes. Take out the lettuces with a skimmer, refresh, then press well with the hands to extract as much of the water as possible. Put some thin slices of bacon at the bottom of a stewpan, fold the lettuces, lay them in, season well and cover with unskimmed broth. Place a sheet of greased paper over the lettuces and braise for an hour and a quarter over a moderate fire with hot ashes on the lid of the stewpan. When the mixture is reduced to a glaze drain the lettuces, put them on a hot dish, pour over some brown sauce or rich gravy, and serve at once.