Ingredients.—4 or 5 moderate-sized marrows, ½ pint of white sauce. Mode.—Pare the marrows; cut them in halves, and shape each half at the top in a point, leaving the bottom end flat for it to stand upright in the dish. Boil the marrows in salt and water until tender; take them up very carefully, and arrange them on a hot dish. Have ready ½ pint of white sauce; pour this over the marrows, and serve. Time.—From 15 to 20 minutes to boil the marrows. Average cost, in full season, 1s. per dozen. Sufficient for 5 or 6 persons. Seasonable in July, August, and September.
VEGETABLE MARROW IN WHITE SAUCE.
VEGETABLE MARROW SOUP.
Ingredients.—4 young vegetable marrows, or more, if very small, ½ pint of cream, salt and white pepper to taste, 2 quarts of white stock. Mode.—Pare and slice the marrows, and put them in the stock boiling. When done almost to a mash, press them through a sieve, and at the moment of serving, add the boiling cream and seasoning. Time.—1 hour. Average cost, 1s. 2d. per quart. Seasonable in summer. Sufficient for 8 persons.
VEGETABLE SOUP.
Ingredients.—7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato, cut into thin slices; 1¼ oz. of butter, 5 teaspoonfuls of flour, a teaspoonful of made mustard, salt and pepper to taste, the yolks of 2 eggs, rather more than 2 quarts of water. Mode.—Boil the vegetables in the water 2½ hours; stir them often, and if the water boils away too quickly, add more, as there should be 2 quarts of soup when done. Mix up in a basin the butter and flour, mustard, salt, and pepper, with a teacupful of cold water; stir in the soup, and boil 10 minutes. Have ready the yolks of the eggs in the tureen; pour on, stir well, and serve. Time.—3 hours. Average cost, 4d. per quart. Seasonable in winter. Sufficient for 8 persons.
VEGETABLE SOUP.
Ingredients.—Equal quantities of onions, carrots, turnips; ¼ lb. of butter, a crust of toasted bread, 1 head of celery, a faggot of herbs, salt and pepper to taste, 1 teaspoonful of powdered sugar, 2 quarts of common stock or boiling water. Allow ¾ lb. of vegetables to 2 quarts of stock. Mode.—Cut up the onions, carrots, and turnips; wash and drain them well, and put them in the stewpan with the butter and powdered sugar. Toss the whole over a sharp fire for 10 minutes, but do not let them brown, or you will spoil the flavour of the soup. When done, pour the stock or boiling water on them; add the bread, celery, herbs, and seasoning; stew for 3 hours; skim well and strain it off. When ready to serve, add a little sliced carrot, celery, and turnip, and flavour with a spoonful of Harvey’s sauce, or a little ketchup. Time.—3½ hours. Average cost, 6d. per quart. Seasonable all the year. Sufficient for 8 persons.