The Apsley cookery book

Cut the vegetables into neat small pieces and throw them into a saucepan with cold water. Let them boil up, then drain them at once, and dry them on a cloth. Now put them in a stew-pan with the butter, and fry them nicely, taking care that they do not burn or get very brown. Have the gravy very hot, and add it to the vegetables, and let them stew very slowly until they are quite tender, which will be in about half an hour. Now add curry powder to taste, and let the curry stand for another five minutes on the stove, then dish it up. Send plenty of boiled rice to table with it. Make the gravy according to recipe given for “ Brown Gravy." 144. Vegetable Marrow (Stuffed). Ingredients. A small Vegetable Marrow. | Forcemeat. Half a pint of Gravy. Peel a vegetable marrow, not more than eight or nine inches long, cut it in halves lengthwise, and remove the seeds. Put it into fast boiling salted water, and let it boil gently for ten minutes. Lift it carefully, and let it drain ; then wipe it with a clean cloth. Have ready some forcemeat, and fill the hollow in the middle of one half and place the other half on the top. Tie the halves together with twine, and lift the marrow carefully into an oval baking-dish. Pour the gravy over the marrow, and cover it closely with another dish over it. Baste occasionally, and bake for an hour in a hot oven. If it is baked in a French baking-dish with cover, it can be sent to table in the dish it was baked in. If an ordinary dish is used, it would still be better to serve in the dish in which it was baked, as the marrow might be difficult to remove, but a napkin must be fastened round the dish to make it look tidy. Make the gravy according to recipe for “Brown Gravy,” and the forcemeat according to recipe for “ Forcemeat.” 145. Whites of Eggs in Moulds. Ingredients. Whites of Eggs. | Parsley. Butter. Butter well some china ramequin cases, and sprinkle as much chopped parsley in them as will stick to the butter. Pour the white of an egg in each, and poach them until they are set. Serve them as a garnish to vegetables, &c., either hot or cold. 146. White of Egg on Toast. Poach the white of an egg in an egg-poacher — this will make it a neater shape. Drain it well, and place it on a piece of buttered toast. 147. Artichokes. Ingredients. Three pounds of Jerusalem Artichokes. Peel and put them into cold water ; if they are young put them into some boiling water and allow them to boil for twenty minutes ; but if old put them into cold water and let boil until tender. Drain them well, and place them in a vegetable dish, and pour over a little good white sauce. Serve at once or they may discolour. Sprinkle a little chopped parsley over them. 148. Artichokes (Green, Boiled). Ingredients. Green Artichokes. Clarified Butter, or Oil and Vinegar. Green artichokes are best plainly boiled and served with plain melted butter, or oil and vinegar. Well wash and trim the artichokes ; cut off the stalks so that they will stand. Boil them in plenty of water with the tops downwards, and let them boil gently, until the leaves can easily be removed. The chokes can be removed or not, according to taste, before they are dished. (See “ Clarified Butter.”) 149. Beetroot (Boiled).