Courges en fricot

Ingredients

• a fairly large vegetable marrow
• plenty of finely-powdered salt
• well-floured cloth
• very hot fat
• a quartered lemon
• brown bread
• butter

Method

1. 1

   Peel and seed the vegetable marrow, cut it into strips 1.5 inches long by 0.75 inches wide.

2. 2

   Strew salt over them and let stand for 2 hours.

3. 3

   Pour off the water, dry the strips, and toss them in flour.

4. 4

   Fry in hot fat until they color and crisp.

5. 5

   Drain on kitchen paper, dust with salt and pepper, and serve with lemon and brown bread.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 72. The excerpt below is the record exactly as published.

Courges en fricot. — Peel and seed a fairly large vegetable marrow, and cut it into strips one and a half inches long by three-quarters of an inch; put these on a plate, strew plenty of finely-powdered salt over them, cover them with another plate, and let them stand for about two hours ; now lift the plates together, and pour off all the water you can, then dry the strips in a clean cloth, being careful not to break them ; turn them into another well-floured cloth, and toss them about lightly to coat each piece evenly with flour. Put a few of these pieces at a time into the frying basket, and boil in very hot fat. Directly the strips begin to colour and to crisp, lift them out on to a sheet of kitchen paper, and let them drain in front of the fire till the rest of the pieces are all cooked in the same way ; dust with fine salt and coralline pepper, and send to table with a quartered lemon and 144 VEGETABLES. brown bread and butter

Cook this with the app: pantry check, scaling, and the assistant.