Braised Lettuce Use 2 Medium heads Boston lettuce per person or 1 head escarole or chicory Note: This is a good side dish with steaks, chops, roast beef, veal or chicken Trim stems of lettuce and remove wilted leaves. Holding lettuce by end of stem, pump up and down gently in a basin of cold water to remove all dirt: Blanching (preliminary cooking) A large kettle containing 7 to 8 quarts of boiling water 1 ½ tsp. salt per quart of water Salt and pepper Plunge 2 or 3 heads washed lettuce into the boiling water and boil slowly, uncovered, 3 to 5 minutes until lettuce is limp. Remove limp lettuce, plunge it into cold water, and continue with the rest. One at a time, squeeze heads gently but firmly in both hands to eliminate as much water as possible. Slice large heads in half lengthwise; leave small heads whole. Sprinkle with salt and pepper; fold heads in half crosswise to make triangular shapes. Note: this technique is for 12 heads Boston lettuce or for 6 heads chicory or escarole. Recipe continues: A 12-inch flameproof casserole with cover 6 thick slices bacon, previously simmered for 10 minutes in 2 quarts water, then drained 6 thick slices bacon, previously simmered for 10 minutes in 2 quarts water, then drained 2 tb butter ½ cup sliced onions ½ cup sliced carrots Optional: ½ cup dry white vermouth About 2 cups beef bouillon A medium herb bouquet: 4 parsley sprigs, ¼ tsp thyme and a bay leaf tied in washed cheesecloth In the casserole sauté the bacon in butter for a minute or two to brown very lightly. Remove bacon, stir in onions and carrots, and cook slowly for 8 to 10 minutes until tender but not browned. Remove half the vegetables, arrange the lettuce over the rest, then cover with the cooked vegetables and the bacon. Pour in optional vermouth and enough bouillon barely to cover the lettuce. Bring to the simmer, place a piece of waxed paper over the lettuce, cover the casserole, and bake in middle level of preheated oven. Lettuce should simmer very slowly for about 2 hours. (May be cooked ahead to this point; reheat before next step.) Sauce and serving A hot serving dish 1 tsp cornstarch mixed with 1 tb. Vermouth or cold bouillon 1 tb. Butter Remove lettuce to serving dish. Rapidly boil down cooking liquid, if necessary, to about ½ cup. Remove from heat. Beat cornstarch mixture into cooking liquid, and simmer, stirring, for 2 minutes. Remove from heat, swirl in butter, pour over lettuce and serve.