Vegetable Goose
INGREDIENTS for small dish. lb. of bread-crumbs, 1 onion, 1 teaspoonful of parsley and herbs, chopped, 1 oz. of butter, pepper and salt.
AVERAGE COST, 3d.
Soak the bread-crumbs in cold water, and squeeze them nearly dry, then mash them. Mix in the other ingredients, the onion chopped small; butter a Yorkshire pudding dish, put the mixture in and bake in a good oven for about an hour. Serve hot.
TIME.-1 hour.
SEASONABLE at any time.
VEGETABLE MARROW. a slice, halve, and, should they be very large, quarter them. Dish them on toast, and send to table with them a tureen of melted butter, or, in lieu of this, put small pieces of salt butter over them.
Large vegetable marrows may be preserved throughout the winter by storing them in a dry place, or hanging them from a kitchen-ceiling by their stalks; when wanted for use, a few slices should be cut and boiled in the same manner as above; but, when once begun, VEGETABLE MARROW ON TOAST. the marrow must be eaten quickly, as it keeps but a short time after it is cut.
Vegetable marrows are also very delicious mashed: they should be boiled, drained, and mashed smoothly with a wooden spoon. Heat them in a saucepan, add a seasoning of salt and VEGETABLE MARROW. pepper and a small piece of butter, and dish with a few sippets of toasted bread placed round as a garnish.
TIME.-Young vegetable marrows, 10 to 20 minutes; old ones, to hour.
SEASONABLE in July, August and Sep- Note. This is a vegetarian recipe, but the tember; but may be preserved all the winter. pudding is nice served with hot meat.