From leaf lettuce, remove the wilted outer leaves and cut off the stem base. Rinse the heads in cold water, carefully spreading the leaves to remove any trace of sand. In a large stockpot or kettle, bring 6 liters of water to a boil with 3 tablespoons of salt. Throw in the lettuce and blanch it, without covering, for 3 to 5 minutes until the outer leaves are soft. Then remove the lettuce on the spot with tongs or a slotted spoon and place it in cold water for 2 or 3 minutes. Then carefully squeeze each head and cut it lengthwise into halves. (It does not matter if the inner leaves have turned a little bit brown). Season both halves with salt and a tiny bit of ground pepper and fold and shape into small pillows. Put them aside on paper towels.
Preheat the oven to 160 °C. Blanch the bacon slices and, if necessary, the pork rind by soaking them in 1 liter of boiling water for 5 minutes, then drain. In an ovenproof dish with a 30 cm diameter lid, melt 2 tablespoons of butter at a moderate temperature. As soon as the foam disappears, add the onions and carrots and steam them, stirring occasionally, for about 5 minutes until they are soft but not brown. Remove the Reindl from the fire, put the lettuce on the vegetables and drape bacon s
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