Stuffed Egg-plant.
Parboil for ten minutes. Slit down the side, and take out the seeds. Prop open the cut with a bit of clean wood, and lay in salt and water for one hour. Stuff with a force-meat of crumbs, fat salt pork, salt, pepper, nutmeg, parsley, and a bit of onion, all chopped. Moisten with a good gravy. Wind soft string about the egg-plant, to keep the cut closed, and bake, putting a cupful of weak broth in the dripping pan. Baste frequently; at first, with butter and water, then with the gravy. Baste twice with butter at the last. Lay the egg-plant in a deep dish; add to the gravy a tablespoonful of butter rolled in flour, and, when this boils, two or three spoonfuls of milk or cream. Just boil, and pour upon the egg-plant.