Get twelve cabbage lettuces, as hard and full as possible; take off the
outside leaves and wash them well; put them into a stewpan with four
quarts of boiling water, and let them boil about twelve minutes,--this
process is to take the bitterness off,--lay them on a cloth to dry, cut
each lettuce open and season with salt and pepper, close them again, and
tie them separately with a string, put a few cloves in an onion, put it
in a stewpan with a few vegetables of all kinds, a bunch of parsley, and
a few slices of fat bacon on the top, lay the lettuce in and cover with
some very good veal stock (No. 7); put them over a slow fire about an
hour, take them carefully out and cut the string, lay the heart upwards,
dress them on a dish to form a star, or if they are small do not cut
than open. Use for garniture where directed.