Variable filling, usually bound with breadcrumbs, rolled inside lettuce leaves and steamed.

Original Receipt in 'Vaughan's Vegetable Cook Book' (4th edition), 1919

STUFFED LETTUCE.

Use five clean heads of lettuce, wash thoroughly, open up the leaves and fill between with any highly seasoned meat-sweetbreads, chicken or veal preferred-or make a forcemeat stuffing. Tie up the heads, put into a saucepan with any good gravy, stock or sauce and cook until thoroughly heated through; serve in the gravy.