Cassell's dictionary of cookery

Lift them upon a dish ; add to the gravy the juice of haK a lemon and a little piece of butter ; pour it over the marrow, and serve. If liked, the marrows may be stewed in milk instead of gravy, and they may be seasoned with pepper, salt, and pounded mace. Time to boil: ten to twenty minutes, if boiled in slices ; if boiled whole, longer, according to size. Probable cost, 2d. to 6d. each. Vegetable Marrows, Boiled (another way). — Peel the marrows, halve, and if very large quarter them, remove the seeds, and put them into boiling water to simmer gently until tender. Take them up with a slice, drain them, and serve upon toast. Send melted butter to table with them in a tureen, or, failing this, a little fresh butter. Time : young marrows, fifteen to twenty minutes ; old marrows, threequarters of an hour. Probable cost, 2d. to 6d. each. Sufficient, a good-sized marrow for three or four persons. Vegetable Marrows, Fried. — Boil the marrows in the ordinary way till they are tender but quite firm. Let them get cold, and cut them into slices. Brush them over with egg, dip in finely-grated bread-crumbs, and fry till they are lightly browned. Serve very hot. The remains of dressed marrow may bo served in this way. Vegetable Marrows Marinaded and Stewed. — Take three good-sized marrows; pare, seed, and quarter them, sprinkle pepper and salt over tliem, and pour upon them a quarter of a pint of vinegar and two table-spoonfuls of lucca oil. Let them lie in this marinade for half an horn-. Drain them, put them into a stewpan, cover with good brown gravy, and stew them gently until tender. Lift them up carefully with a slice, place them on a hot dish, pour the gravy over them, and serve. Time to stew the marrows, about twenty minutes. Vegetable Marrows, Mashed.— Boil two good-sized vegetable marrows in water till tender {see Vegetable Marrows Boiled). Take them up, drain them, turn them into a bowl, and mash them with a wooden spoon. Heat them in a saucepan with a piece of melted butter the size of a walnut and a little pepper and salt. Marrows dressed thus are excellent served piled high in the centre of a dish of cutlets. Vegetable Mullagatawny {see Mullagatawny. Vegetable). Vegetable Patties.— Prepare a maccdoine of vegetables {see Vegetables, Macedoine of) ; moisten these with nicely-flavoured white sauce, and put a small quantity into readybaked patty-cases {see Patties, Preparation of). Serve on a neatly-folded napkin. Vegetable Pie.— Scald some ^yindsor beans. Cut into small neat j^ieces some young carrots, tm-nips, artichoke bottoms, lettuces, mushrooms, celerj', and parsley, with green peas. Onions and a small quantity of spinach may be added if liked, but any of these may be omitted. The proportions should be regidated by taste and convenience. Partially stew the vegetables in gravy, and season with pepper and salt. Trim the edges of a dish with pastry, put in the vegetables, pour the gi'aAy over them, and place the cover on the top. Bake the pie in a moderate oven. If a maigre dish is wanted, cream, or milk slightly thickened with flour and butter, may be used instead of gravy.