BRAISED LETTUCE
2 large hard heads iceberg lettuce
4 tablespoons bacon fat
Salt and pepper
Cut each head of lettuce into four pieces, taking care that a portion of the center stem is left on each section to hold the leaves together.
Heat the fat in a large skillet, put in the lettuce, cover, and cook for 30 minutes, or until the lettuce is tender. If much liquid is drawn out of the lettuce, discard some of it during cooking. Turn carefully if necessary.
Sprinkle with salt and pepper and serve on a hot platter.
Source: Aunt Sammy's Radio Recipes, 1931
2 large hard heads iceberg lettuce
4 tablespoons bacon fat
Salt and pepper
Cut each head of lettuce into four pieces, taking care that a portion of the center stem is left on each section to hold the leaves together.
Heat the fat in a large skillet, put in the lettuce, cover, and cook for 30 minutes, or until the lettuce is tender. If much liquid is drawn out of the lettuce, discard some of it during cooking. Turn carefully if necessary.
Sprinkle with salt and pepper and serve on a hot platter.
Source: Aunt Sammy's Radio Recipes, 1931
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