27. VEGETABLE MARROW.
Steam without peeling if they are very young. Otherwise, peel.
VII.--GRAVIES AND SAUCES.
1. BROWN GRAVY.
Fry a chopped onion in a very little nutter until a dark brown. (Do not
burn, or the flavour of the gravy will be spoilt.) Drain off the fat and
add 1/2 pint water. Boil until the water is brown. Strain. Return to
saucepan and add flavouring to taste. A teaspoon of lemon juice and a
tomato, skinned and cooked to pulp, are good additions. Or any vegetable
stock may be used instead of the water.
THICK.--If thick gravy be desired, mix a dessertspoonful wholemeal flour
with a little cold water. Add the boiling stock to this. Return to
saucepan and boil for 3 minutes. Add a small piece of butter just before
serving.
_Another method_.--Add a little "browning" (see recipe) to any vegetable
stock. Thicken.
2. EGG SAUCE.
Make a white sauce (see recipe). Boil an egg for 20 minutes, shell, chop
finely, and add to the sauce.
3. PARSLEY SAUCE.
Make a white sauce (see recipe). But if the use of milk be objected to,
make the sauce of water and wholemeal flour. Allow 1 tablespoon
finely-chopped parsley to each 1/2 pint of sauce. Add to the sauce, and
boil up. Add a small piece of butter or nut-butter just before serving.
4. SWEET LEMON SAUCE.
2 ozs. lump sugar, 1 large lemon.
Rub the lemon rind well with the sugar.
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