I lb. VeaL
½ lb. Ham, or Good Bacon.
Pepper, Salt, Parsley. A few Sweet Herbs. 2 oz. Butter.
2 oz. Bread-crumbs.
Mince veal and ham together, pound to a paste in a mortar slightly rubbed with garlic, pass through a coarse sieve; put back into the mortar, work into the paste the butter, bread-crumbs, spices, the yolks of one or two eggs, and the flavouring. Cut average-sized vegetable marrows (the small, pretty-shaped ones) into halves, scoop out the seeds, etc., fill with the above mixture. Wrap up each marrow in a piece of buttered paper tied with a string, lay them all closely together in a buttered tin, cover this with a tin plate, and put in the oven. When you think they are done, remove the paper carefully, lay them in a dish, and serve with a nicely-flavoured gravy made with a little stock, thickened with the yolk of an egg, and a glass of wine or a little lemon mixed just before serving.
Take a large vegetable marrow - the white kind, with lumps all over the outside - cut it in thin slices, after having peeled and taken out the soft pulp and seeds. Proceed to slice it very thinly. Butter an enamelled pot; put layers of this sliced vegetable marrow, and sugar (for one good-sized marrow take a large breakfast-cup of sugar), a tablespoonful of flour or bread-crumbs, ten cloves, a tumbler of wine and vinegar mixed - pour the wine over the last layer of vegetable marrow and sugar - also a pinch of salt. Let the stewpan simmer for two hours, stirring carefully for fear of burning. Very good with roast duck or goose.