Page:The English housekeeper, 6th.djvu/251

Rh cloths, the hollow part down, to draw the water out. Soak some crumb of bread in warm broth or milk and water, beat it up like thick pap, add pepper, salt, the beaten yolks of 2 eggs, nutmeg and lemon peel; to this the Italians add grated parmesan; pour off the water, and fill the vegetable marrow with this stuffing; put the halves together, bind them slightly with thread, brush over beaten yolk of egg, cover with bread-crumbs, and lay them, singly, in a broad shallow stew-pan, well rubbed round the sides and the bottom with butter. Place the stew-pan over a slow fire, cover it, and when the butter is dried up, keep the marrow moistened with broth. When nearly cooked enough, put in some tomata sauce, and then put hot coals on the lid of the stew-pan to brown the vegetables. Minced fowl and grated ham may be added to the stuffing. To Fry.—Cut the long shaped ones (quite young), in four, longways, and each piece into long thin slices, lay these between cloths, sprinkle salt over to draw out the water, and let them lie half an hour: during which, prepare a smooth batter of flour, water, and 2 eggs, dip the marrow into it, and fry in lard, of a light brown. Shake the pan gently, but do not touch the fry, lest the paste should break and the fat get in, and make it greasy. Spread a sheet of paper on a sieve, lay the fry on it, before the fire a few minutes to dry, then serve it.

Choose the whitest, and cut them into pieces of 2 inches long; half boil them in salt and water, with a very little vinegar; pour off the water, take out the cardoons, and peel off the threads; finish by stewing them, in stock of fish or meat, and butter, if required, to enrich it. Mix some flour with a little oil, the whites of 2 eggs, and a little white wine. Cut the pieces of cardoon in 2, dip them in the above mixture, and fry them in lard, of a light brown.

Are chiefly used to make cullis for soups and made dishes, as follows: pick and wash ½ a pint or more, according to the quantity wanted. Stew them in broth; when done, pulp them through a sieve, and season as you like.