Wash well in several waters, strip off the leaves and place them in a
saucepan of cold water with a little salt, and boil till tender. Strain
and squeeze them as much as possible, chop very fine on a board, put
back in the saucepan with the dripping, pepper and salt, and mix well
till thoroughly hot. Serve decorated with hard-boiled eggs cut in
quarters.
Fried Vegetable Marrow. Time—¾ hour.
1 vegetable marrow, 2 oz. flour, ½ gill tepid water, 1 dessertspoonful
salad oil, salt, white of 1 egg.
Put the flour into a basin with a pinch of salt, add the oil and tepid
water gradually, then the white of egg, well beaten. Peel the marrow,
put it into boiling water, and boil until tender. Cut it into slices,
remove the seeds, dip each piece in the batter, and fry in hot fat or
oil a golden brown.
------------------------------------------------------------------------