8 small heads Boston lettuce or 16 heads Bibb lettuce
1 cup chicken broth
Juice of 1 lime
6 tablespoons butter
Salt and freshly ground pepper to taste
1. Rinse lettuce under cold running water; tie each head firmly with string.
2. Put lettuce into a skillet with broth, lime juice, butter, salt, and pepper. Bring to a boil, then cover, reduce heat, and simmer 15 minutes.
3. Remove cover, increase heat, and boil rapidly until no liquid remains and edges of lettuce are golden. Remove the string. Serve with roasts.