Modern cookery for private families

gravy, or with good melted butter, and serve them very hot. A FINE SAUCE, OR PURÉE OF VEGETABLE MARROW. Pare one or two half-grown marrows and cut out all the seeds; take a pound of the vegetable, and slice it, with one ounce of mild onion, into a pint of strong veal broth or of pale gravy; stew them very softly for nearly or quite an hour; add salt and cayenne, or white pepper, when they are nearly done; press the whole through a fine and delicately clean hair-sieve; heat it afresh, and stir to it when it boils about the third of a pint of rich cream. Serve it with boiled chickens, stewed or boiled veal, lamb cutlets, or any other delicate meat. When to be served as a purée, an additional half-pound of the vegetable must be used; and it should be dished with small fried sippets round it. For a _maigre_ dish, stew the marrow and onion quite tender in butter, and dilute them with half boiling water and half cream. Vegetable marrow, 1 lb.; mild onion, 1 oz.; strong broth or pale gravy, 1 pint: nearly or quite 1 hour. Pepper or cayenne, and salt as needed; good cream, from 1/4 to 3/4 of pint. For purée, 1/2 lb. more of marrow. EXCELLENT TURNIP, OR ARTICHOKE SAUCE FOR BOILED MEAT. Pare, slice, and boil quite tender, some finely-grained mild turnips, press the water from them thoroughly, and pass them through a sieve. Dissolve a slice of butter in a clean saucepan, and stir to it a large teaspoonful of flour, or mix them smoothly together before they are put in, and shake the saucepan round until they boil: pour to them very gradually nearly a pint of thin cream (or of good milk mixed with a portion of cream), add the turnips with a half-teaspoonful or more of salt, and when the whole is well mixed and very hot, pour it over boiled mutton, veal, lamb, or poultry. There should be sufficient of the sauce to cover the meat entirely;[58] and when properly made it improves