Stuffed Vegetable Marrow. Time—½ hour.
1 marrow, 1 lb. cold meat, pepper and salt to taste, ½ teaspoonful herbs, ½ gill stock or gravy.
Cut a small piece off the end of the marrow, scoop out the seeds, and replace them with the meat, chopped fine and seasoned, and moistened with stock. Cork up the end with the piece cut off, roll up in a pudding cloth, cover with boiling water, and cook about twenty minutes. Serve with gravy. This dish may also be baked, but must be basted occasionally with dripping.
Walnut Stew. Time—2 hours.
Proceed as for Hash ([page 28]), but when heating the meat, add 2 pickled walnuts cut up small, and a little of the liquor, and garnish with 6 or 8 walnuts instead of toast.
VEGETABLES.
Hints on Preparing Vegetables.
1. Vegetables keep best on a stone floor.
2. All green vegetables should be laid in cold salt and water for 1 hour before they are cooked. This draws out all the insects they contain. Carrots should be scraped, then cut up and thrown into cold water till they are cooked. Turnips must be peeled thickly, then cut up and thrown into cold water till they are cooked. Onions must be peeled, then, as a rule, sliced or chopped.