The victory cookery book

Method.—Boil the pieces of marrow in salted water until nearly tender; drain on a cloth. Place in a dish, sprinkle with grated cheese and fat, and bake in the oven until soft and a nice colour. Do not let the marrow remain in the water until all the pieces are cooked ; remove them as they are done. They vary in thickness, so do not cook alike. | Or cover the marrow with white sauce and then sprinkle with cheese (if procurable), or crumbs, and bake. | Celery Materials.—%4 oz. fat to the lb. of celery, juice of half a lemon, a little salt. | Method.—Cut the celery about 8 inches long, carefully trim the root end to a point. — Remove the very outside leaves, skin the remaining outside leaves with a potato peeler or knife, to remove all the stringsand cut into two lengthwise. Boil in salt water for 5 to 10-minutes, then refresh by placing in cold water. This is done to whiten the celery. Wash well between the leaves, which — are now flexible, to remove all grit; tie in bunches. Place in a saucepan, cover with water, add the fat, lemon juice and salt, and place on the fire to boil. Let simmer till tender, and when nearly cooked let the liquid reduce so that only sufficient is left for sauce. Sprouts Materials —Sprouts, a little salt, } 02. fat to the lb. of sprouts. Method.—Clean as usual. Place in a saucepan and just cover with water, add salt and } oz. fat per lb. Cover with a lid, boil freely till nearly tender, remove the lid and reduce till nearly dry. Parsnips Cook like turnips (see p. 155). A sharp sauce or Lyonnaise sauce goes better with parsnips than white sauce. Stoved Leeks Materials —A bunch of leeks, 4 oz. fat to every lb. of leeks (a market bunch of leeks weighs about 2 lb.), the juice of half a lemon and a little salt. Method.—Clean the leeks, split in halves, remove the dark green parts and wash well. Parboil in salted water and refresh in cold water. Place in a saucepan with the fat, adding the salt and lemon juice and water to cover. Boil freely at first, then slowly until tender. Reduce the liquid, thicken slightly with diluted corn flour, dish the leeks up and pour the sauce over. Instead of lemon juice, vinegar may be used, but in that case the vinegar must not be added until the leeks are cooked. Simmer for 10 minutes after the vinegar is added. Stuffed Onions Materials.—Some onions, an equal quantity of chopped mushrooms, an equal quantity of breadcrumbs or soaked and Squeezed bread, 1 egg to 1 Ib. of mixture (filling), 1 teaspoonful of parsley, spice and seasoning, a little fat and vegetable stock or water. Method.—Peel the onions, parboil in salted water for 5 minutes, then remove carefully the inside from the root end, so that only two layers of onion remain. Chop all the removed onion and fry in a little fat. When fried, add the mushrooms, fry together, and then add the breadcrumbs or soaked and squeezed bread. Bind with the egg, adding parsley, spice and seasoning to taste. Fill the onions with the stuffing, sprinkle with crumbs, place in a greased saucepan with a lid on over a small flame to sweat, and let fry lightly. Nearly cover with vegetable stock or water, season, cover with the lid and bring the liquid to the boil. Then place in an oven and cook till tender —1 hour or more. Remove the lid, reduce the liquid, baste the onions with the reduced liquid and bake to a nice colour, then remove the onions and thicken the gravy if necessary. Pour the sauce over the onions and sprinkle with chopped parsley. Any kind of stuffing can be used for the onions instead of the one given here. For example, the onion mixed with mashed potato or rice and seasoning. Purées or Mashed Vegetables