{"id":6542,"slug":"lettuce-braise","title":"Lettuce braisé.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four heads of large romaine lettuce","salt water","salt","pepper","a piece of pigskin","butter (for pan)","one sliced onion","one carrot","a bay leaf","one cup of stock"],"ingredients_norm":["romaine lettuce","salt water","salt","pepper","pigskin","butter","onion","carrot","bay leaf","stock"],"steps":["Wash four heads of large romaine lettuce in cold water, parboil in salt water, cool, and squeeze dry with the hands.","Cut each head in four lengthwise, remove the stem, season with salt and pepper, and fold so both ends come together.","Place a piece of pigskin in the bottom of a buttered pan, put the lettuce on top, and add a sliced onion, one carrot and a bay leaf.","Cover with buttered manilla paper and allow to simmer for a while.","Then add one cup of stock, put in oven and cook until soft."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w140:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"30f2456f161ea520dba3b0f067ab1e8c6720e7e8c5093d40033697c4331a2507","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lettuce-braise"}