Beignets of Vegetable Marrow (Hot)
Peel the vegetable marrow and strain it without removing the seeds. When three-parts cooked, take it out of the pan and cut it into neat pieces, as much one size as possible, remove the seeds, dip each piece of marrow into batter and fry until a golden brown in boiling fat.
To Make the Batter
Whip two eggs and mix them with about two tablespoonsful of flour. This is generally sufficient to make a stiff batter. Then add by degrees ⅓ of a pint of milk, salt and pepper, cover and put by for an hour or two. Be sure that the article to be fried is quite dry before being dipped in the batter.
Salsify Scallops (Hot)
Boil the salsify for 50 minutes, then place in a mortar and mash to a pulp, add a few drops of anchovy essence and some milk or cream, to make it the consistency of a thick custard. Place the mixture in buttered shells, sprinkle some finely-grated breadcrumbs over it, place a piece of butter on each and brown in the oven.
Salsify Fritters (Hot)
1½ lb. salsify, 2 oz. beef dripping, lemon juice. Wash and lightly scrape the salsify roots and put them in cold water. Put the dripping, a little salt, and the lemon juice in a saucepan with enough water to cover the salsify. When it boils put in the roots and let them simmer gently until they are tender. This will take 30 to 40 minutes. Do not cover the pan. When tender drain off the water and cut the roots into pieces about 2½ in. long. Sprinkle the salsify with a little pepper, oil, and vinegar, and then dip the pieces into batter. Fry in boiling fat until a golden brown, then take out, drain and serve.
Glazed Carrots (Hot)
Blanch some small, young carrots, as much of a size as possible, dry them well, and if necessary, trim them evenly; put them into a pan, with just enough stock to cover, and a lump of loaf sugar; boil them up sharply till the stock is reduced to a glaze, then add to this 1½ oz. of butter and a seasoning of salt, and stir them in this till the liquid is all absorbed, and the carrots are quite glazed with the butter.