This is a very substantial vegetable dish which you can serve either wit
steak, chops or roast meat, but even a pair of frankfurters will become a main
meal if served with a good helping of letscho.

8 oz. tomatoes 1 lb. green peppers 1 large onion
1 1/2 oz. bacon fat or dripping salt and pepper

Slice the onion into thin rings and cook them in the hot fat till they
shrivel, but do not turn brown. Wash the green peppers, take out the seed
cases and the inside veins. Slice them into rings and add them to the onion in
the saucepan. Fry lightly and then add the quartered tomatoes. Season with
salt and freshly ground black pepper. Put the lid on and cook very slowly till
the tomatoes get – mushy and the peppers are tender. Sene hot.

1 medium sized marrow 1 egg yolk l l oz. butter 2 tablespoons double i 1
tablespoon flour cream l teaspoon chopped l tablespoon fresh onion chopped
dill l teaspoon vinegar salt

Cut the marrow in half, peel and remove all the pips and soft parts. Slice
into long thin strips and put in a large basin. Sprinkle the vinegar and salt
on it and let it stand for 1 hour. Saute the onion in the butter, add the
flour but do not let it brown. Squeeze out marrow and add to this roux, add
the dill and cook with the lid on over very low heat for lO minutes. Mix the
cream and the egg yolk together, beat it into the marrow mixture. Adjust the
seasoning and pour into a hot serving dish. Serve not very hot with Wiener
schnitzel.