| How To Cook: |
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1. Prepare the vegetables (see below).
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2. Fry the meat in a little oil until just brown. (If leftover cooked meat is used, omit this step.)
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3. Wash and drain the rice mix with the meat and parsley and season well.
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4. Three-quarters fill each vegetable or leaf, put in a saucepan with sufficient water to come half-way up the vegetables, add the lemon juice and 1 tablespoon oil and stew gently for 2 hours.
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5. Place on a hot dish with the cooking liquor poured over them; stuffed marrows should be cut in slices.
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TOMATOES:
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1. Cut a slice off the top and scoop out the pulp; replace the top slice after the tomato has been filled.
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MARROW:
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1. Use a large marrow; scrape off the outside skin, cut off one end and scoop out the seeds from the middle.
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AUBERGINES:
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1. Put the unpeeled aubergines into a little oil and water, cook gently until nearly done, then scoop out the middle and mix this flesh with the filling.
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LEEKS:
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1. Cut into 4-inch lengths, remove the coarse outer leaves, and then gently pull out the central leaves, leaving a tube.
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VINE AND CABBAGE LEAVES:
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1. Blanch in hot water for a few seconds to make them pliable.
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