Trim away all the outer leaves and the stalks and boil four heads of lettuce in salt and water for twenty minutes. Then put them in cold water, drain, and chop lightly. Now put into a saucepan with two tablespoons of cream, one tablespoon of butter, one teaspoon of flour, pepper and salt and one tablespoon of lemon juice. Serve with a border of well seasoned mashed potatoes.
Wash four or five heads of lettuce, carefully removing thick, bitter stalks and retaining all sound leaves. Cook in plenty of boiling, salted water for ten or fifteen minutes; then blanch in cold water for a minute or two. Drain, chop lightly, and heat in a saucepan with some butter, salt and pepper to taste. If preferred the chopped lettuce can be heated with a pint of white sauce, seasoned with salt, pepper and grated nutmeg.