Peel and slice the marrow and remove the seeds; place these in a saucepan with the water and salt, and simmer for a quarter of an hour. Dissolve half an ounce of butter in a stewpan, put in the slices of marrow, and strain the liquor from the seeds over them; stew gently for half or one hour, according to the age of the marrow. When quite done, lift the pieces out carefully. Mix the other half ounce butter and flour into a paste, thicken the gravy with this, pour it over the marrow, and serve. A sprig of mint may be boiled with the seeds if liked.
Note.—This method of boiling vegetable marrows will be found greatly superior to that generally adopted, as in this case there is no waste nor loss of flavour.
FRITTERS, Etc.
[No. 57.]—Savoury Almond Fritters.
- Yolk of hard-boiled egg.
- 3 Brazil nuts.
- 1 baked potato.
- 2 raw yolks of eggs.
- The whites of ditto.
- 1 shalot.
- 1 pinch of mixed sweet herbs.
- 1 teaspoon ground almonds.
- 1 tablespoon bread crumbs.
- ½ teaspoon salt.
- A little pepper.
- A little grated lemon rind.
- 1 teaspoon minced parsley.
- Egg and bread crumbs.
Remove the nuts from the shells and scrape off the brown skin, pound them to a paste in a mortar with the hard-boiled yolk and sweet herbs. When quite smooth, add the shalot and parsley minced, the salt, pepper, lemon rind, baked potato, and bread crumbs. Mix all well together, then add the two raw yolks; stir well again, and, lastly, add the whites beaten to a stiff froth. Pour the mixture into a buttered soup-plate, turn another over the top, and bake in a moderate oven until it has quite set (about one hour). Let it cool, and then cut into squares or stamp out with a fancy cutter; roll each piece in egg and bread crumbs, and fry in boiling oil.
[No. 58.]—Savoury Batter Fritters.
Proceed according to [No. 73], when done turn out and allow to get cold, then cut in neat little squares or stamp out with pastry cutters. Fry in a little butter or roll in egg and bread crumbs, and fry in boiling oil.