are done, or they will spoil; pour melted butter over.—Or: they may be cooked in a rich brown gravy, or white sauce, and served with sippets of toasted bread.
Artichoke Bottoms.
If dried, soak them, then stew in gravy.—Or: boil in milk, and serve them in white sauce.
Endive to Stew.
Trim off all the green part, wash, cut in pieces, and parboil it till about half done; drain well, and chop it, not very fine; put it into a stew-pan with a little strong gravy, and stew gently till quite tender; season with pepper and salt, and serve as sauce to roast meat or fricandeaus.
Lettuce to Stew.
Wash, parboil, and stew, in rich brown or white gravy; if to be white, thicken with cream and yolk of egg. Lay them in a dish and pour gravy over.
Cabbage Lettuce with Forcemeat.
Parboil gently, for half an hour, then dip into cold water, and press them in your hand. Strip off the leaves, spread a forcemeat, rich or maigre as you please, on each leaf:—Or: put the forcemeat into the middle of each lettuce; tie them up, neatly, in their original shape, and stew them in gravy. When done, serve with the gravy poured over.
Vegetable Marrow.
This may be boiled and served on toast, like asparagus; serve melted butter.—Or: when nearly cooked enough by boiling, divide in quarters, and stew gently in gravy like cucumbers.—Or: serve it in white sauce.
Marrow to Stuff (Italian).
Cut very young ones, about six inches long, in two, lengthways; take out the seeds and pulp with a small spoon, put a little salt on each one, and lay them between 2
