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Vegetable Marrow, Fried in Batter

Pare and quarter the marrows, and boil them in the usual way for ten minutes, or until they are three-parts cooked. Drain them, sprinkle a little pepper and salt upon them, cut them into slices, dip into frying batter, and fry in hot fat till brightly browned. Lift them on to a dish, sprinkle chopped parsley over them, and serve either alone or as an accompaniment to cooked meat. The frying batter may be made as follows. Put six ounces of flour into a bowl, mix a tea-spoonful of salt with it, and work it into a paste with a quarter of a pint of water. Add a table-spoonful of oil and the well-beaten yolk of one egg, and beat the paste till it is quite smooth. Let the batter stand in a cool place for an hour. A quarter of an hour before it is wanted add the whites of two eggs whisked to a firm froth.