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Page:Mrs Beeton's Book of Household Management.djvu/988

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876
HOUSEHOLD MANAGEMENT

1633.—VEGETABLE MARROWS, MASHED. (Fr.Purée de Courge.)

Ingredients.—2 medium-sized marrows, 1 oz. of butter, 1 tablespoonful of cream, flour, salt and pepper.

Method.—Boil the marrows in salt and water until tender, and rub them through a fine sieve. Melt the butter in a stewpan, add the purée, cream, and a little pepper, and stir over the fire for 5 or 6 minutes, dredging in a little flour until the purée acquires the desired consistence.

Time.—About 30 minutes. Average Cost, from 2d. each. Sufficient for 4 or 5 persons. Seasonable in July, August and September.

1634.—VEGETABLE MARROW, STUFFED. (Fr.Courge Farcie.)

Ingredients.—1 medium-sized marrow, 3 tablespoonfuls of finely-chopped raw or cooked meat, 1 tablespoonful of breadcrumbs, 1 teaspoonful of finely-chopped onion, ½ a teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of powdered mixed herbs, 1 egg, ½ a pint of brown sauce (see Sauces, No. 234), salt and pepper.

Method.—Peel the marrow, cut it in two lengthwise, and remove the seeds. Boil in salt and water for about 10 minutes, until the marrow is half cooked, then drain well. Mix together all the above ingredients except the brown sauce, and fill the cavities of the marrow with the preparation. Put the 2 halves together in their original form, fasten securely with string, baste well with hot fat, dredge lightly with flour, and bake in a moderate oven until well browned. Or brush it over with egg, and coat with browned breadcrumbs before baking. Serve the brown sauce separately.

Time.—From 35 to 45 minutes. Average Cost, 10d. to 1s. Sufficient for 2 or 3 persons. Seasonable in July, August and September.

1635.—VEGETABLES, COLD, TO REHEAT.

Vegetables may be reheated in a basin placed in a steamer over a saucepan of boiling water, or they may be fried in a little hot butter or fat. See also Cold Potatoes to Warm, Recipe No. 1566.

1636.—VEGETABLES, CURRY OF. (Fr.Légumes en Kari.)

Ingredients.—1 small cauliflower, ½ a pint of shelled peas, 2 carrots, 1 turnip, 2 or 3 raw potatoes, 1 onion, a few strips of celery, 1½ ozs. of butter, 2 tablespoonfuls of flour, 1 tablespoonful of curry-powder,