Stuffed Egg-Plant. ✠
Parboil for ten minutes. Slit each down the side, and extract the seeds. Prop open the cut with a bit of clean wood or china, and lay in cold salt and water while you prepare the force-meat. Make this of bread-crumbs, minute bits of fat pork, salt, pepper, nutmeg, parsley, and a very little onion, chopped up together. Moisten with cream, and bind with a beaten egg. Fill the cavity in the egg-plant with this; wind soft pack-thread about them to keep the slit shut, and bake, putting a little water in the dripping-pan. Baste with butter and water when they begin to cook. Test with a straw when they are tender, and baste twice at the last with butter. Lay the egg-plants in a dish, add two or three tablespoonfuls of cream to the gravy, thicken with a little flour, put in a teaspoonful of chopped parsley, boil up once, and pour over the vegetable.