How to cook vegetables

Take 2 marrows, cut each in two lengthwise, peel each half thinly, and remove the seeds. Put the marrows in a stew-pan with sufficient slightly-salted water to well cover and allow to boil gently for about A hour. To make the sauce, proceed as follows : Put Vegetable Marrow. 1 oz. of butter in a saucepan and stir in a tablespoonful of flour, work it until smooth ; moisten with stock, and let boil for a few minutes ; season the sauce with salt and pepper. Drain the marrow, place it on a dish, pour over the hot sauce, and serve. Vegetable Marrow Fritters. Peel 1 or 2 green marrows, take out the seeds, and stuff them tightly with a salpicon made of equal proportions of cold ham, tongue, beef, or any other kind of cold meat ; bind with a little sauce, and season VEGETABLE MARROW. with salt, pepper, chopped parsley, thyme, and marjoram. Cut the stuffed marrows into slices, about i-inch in thickness ; dip these in egg and crumb in finely-crushed water biscuit, or ordinary breadcrumbs ; fry in hot fat or clarified butter, drain on a cloth, dish up on a paper or folded napkin, garnish with fried parsley, and serve. Baked Vegetable Marrow. Two medium-sized vegetable marrows, 2 oz cooked veal, 4 oz. cooked ham, a little grated lemon rind, pepper and salt, egg, breadcrumbs, grated cheese, \ oz. butter, some well-made gravy or brown sauce. Peel the marrows, cut each in halves lengthwise, remove the seeds, and parboil in salted water, then drain them carefully. Butter a baking-tin, lay the pieces of marrow carefully in, cut side up. Mince the veal and ham, and mix with 1 oz. breadcrumbs, add the lemon rind and pepper and salt, and moisten with a beaten egg. Fill each piece of marrow with this. Cover with breadcrumbs and grated cheese, place some very small pieces of butter on top, and bake in a hot oven for 30 minutes. Dish up, and serve with gravy or brown sauce. Savoury Vegetable Marrow. Peel a marrow, cut it into convenient pieces, place them in a stew-pan with half a sliced onion, spread over with butter, and season with pepper, salt, grated nutmeg, and a pinch of castor sugar. Moisten with a little white stock and white sauce, and cook till tender. Reduce the sauce to a glaze, add a pat of butter, a little lemon juice, sprinkle with chopped parsley, dish up, and serve. Vegetable Marrow with Cheese. Peel two green marrows, not too large in size ; cut them lengthwise into quarters, scoop out the seedy parts, place them in a saute-pan with 1 oz. of butter, season with salt, pepper, and grated nutmeg. Put the pan on the fire for £ hour, shaking it from time to time ; moisten with a little cream, and add a tablespoonful of grated Parmesan cheese. Dish up the marrow neatly on an oblong dish ; sprinkle with breadcrumbs and Parmesan cheese ; place in a hot oven for a few minutes, and serve with piquante sauce poured round the dish. Vegetable Marrow au Gratin.