FRIED VEGETABLE MARROW.
1171. INGREDIENTS.—3 medium-sized vegetable marrows, egg and bread crumbs, hot lard.
Mode.—Peel, and boil the marrows until tender in salt and water; then drain them and cut them in quarters, and take out the seeds. When thoroughly drained, brush the marrows over with egg, and sprinkle with bread crumbs; have ready some hot lard, fry the marrow in this, and, when of a nice brown, dish; sprinkle over a little salt and pepper, and serve.
Time.—About 1/2 hour to boil the marrow, 7 minutes to fry it.
Average cost, in full season, 1s. per dozen.
Sufficient for 4 persons.
Seasonable in July, August, and September.
[Illustration: VEGETABLE MARROW.]
THE VEGETABLE MARROW.—This vegetable is now extensively used, and belongs to the Cucurbits. It is the C. ovifera of science, and, like the melon, gourd, cucumber, and squash, is widely diffused in the tropical or warmer regions of the globe. Of the nature of this family we have already spoken when treating of the cucumber.
CUT VEGETABLES FOR SOUPS, &c.
[Illustration: VEGETABLE-CUTTER.]
1172. The annexed engraving represents a cutter for shaping vegetables for soups, ragouts, stews, &c.; carrots and turnips being the usual vegetables for which this utensil is used. Cut the vegetables into slices about 1/4 inch in thickness, stamp them out with the cutter, and boil them for a few minutes in salt and water, until tender. Turnips should be cut in rather thicker slices than carrots, on account of the former boiling more quickly to a pulp than the latter.
CARROTS.—Several species of carrots are cultivated,—the red, the yellow, and the which. Those known as the Crecy carrots are considered the best, and are very sweet. The carrot has been classed by hygienists among flatulent vegetables, and as difficult of digestion. When the root becomes old, it is almost as hard as wood; but the young carrot, which has not reached its full growth, is tender, relishing, nutritious, and digests well when properly cooked.