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Stewed Lettuce

Trim off the outside leaves of some lettuce, blanch in boiling water, rinse in cold water and tie together in twos. Line a saucepan with buttered paper, put in the lettuce with some herbs, a few chopped onions, season, cover with stock. When boiling remove the saucepan to the side of the fire and let it simmer for two hours. Take the lettuces out, untie and put on a hot dish; reduce the liquor in which they were cooked, strain through a sieve and pour over. Serve while hot.