Lettuce to Stew.
Wash, parboil, and stew, in rich brown or white gravy; if to be white, thicken with cream and yolk of egg. Lay them in a dish and pour gravy over.
Cabbage Lettuce with Forcemeat.
Parboil gently, for half an hour, then dip into cold water, and press them in your hand. Strip off the leaves, spread a forcemeat, rich or maigre as you please, on each leaf:—Or: put the forcemeat into the middle of each lettuce; tie them up, neatly, in their original shape, and stew them in gravy. When done, serve with the gravy poured over.
Vegetable Marrow.
This may be boiled and served on toast, like asparagus; serve melted butter.—Or: when nearly cooked enough by boiling, divide in quarters, and stew gently in gravy like cucumbers.—Or: serve it in white sauce.
Marrow to Stuff (Italian).
Cut very young ones, about six inches long, in two, lengthways; take out the seeds and pulp with a small spoon, put a little salt on each one, and lay them between 2 cloths, the hollow part down, to draw the water out. Soak some crumb of bread in warm broth or milk and water, beat it up like thick pap, add pepper, salt, the beaten yolks of 2 eggs, nutmeg and lemon peel; to this the Italians add grated parmesan; pour off the water, and fill the vegetable marrow with this stuffing; put the halves together, bind them slightly with thread, brush over beaten yolk of egg, cover with bread-crumbs, and lay them, singly, in a broad shallow stew-pan, well rubbed round the sides and the bottom with butter. Place the stew-pan over a slow fire, cover it, and when the butter is dried up, keep the marrow moistened with broth. When nearly cooked enough, put in some tomata sauce, and then put hot coals on the lid of the stew-pan to brown the vegetables. Minced fowl and grated ham may be added to the stuffing. To Fry.—Cut the long shaped ones (quite young), in four, longways, and each piece into long thin slices, lay these between cloths, sprinkle salt over to draw out the water, and let them lie half an hour: during which, prepare a smooth batter of flour, water, and 2 eggs, dip the marrow into it, and fry in lard, of a light brown. Shake the pan gently, but do not touch the fry, lest the paste should break and the fat get in, and make it greasy. Spread a sheet of paper on a sieve, lay the fry on it, before the fire a few minutes to dry, then serve it.
Cardoons.
Choose the whitest, and cut them into pieces of 2 inches long; half boil them in salt and water, with a very little vinegar; pour off the water, take out the cardoons, and peel off the threads; finish by stewing them, in stock of fish or meat, and butter, if required, to enrich it. Mix some flour with a little oil, the whites of 2 eggs, and a little white wine. Cut the pieces of cardoon in 2, dip them in the above mixture, and fry them in lard, of a light brown.