From Italian Food (1954) by Elizabeth David
"Zucchine are usually cooked unpeeled, cut into thin rounds, fried in butter or oil. They can be stuffed, stewed, used in a sauce for pasta, fried in batter, added to vegetable soups, and cooked with tomatoes and cheese in the same way as aubergines. Very thin strips of zucchine fried crisp in hot oil, piled up on the dish like potato straws, are sold in every Roman rosticceria in the summer."
Zucchine Fritte (Fried Small Marrows)
Cut 1/2 lb. of small unpeeled marrows into little strips, like very small chips. Salt them and leave them to drain for an hour.
Shake them in a cloth with flour and fry them in deep oil. They will only take about 3 minutes to cook. Lift them out of the pan with a perforated spoon and drain them on kitchen paper.
September 26, 1949 -- End of the season, Tower Beach, London
Tower Beach, the Foreshore, 1905
Savile Row, London
Elizabeth David
Now you are gone, end of the season
Winter will come any day
Back in the scrum on a wet afternoon
Down in the mud, dreaming of flowers in June
Back in the scrum on a wet afternoon
Down in the mud, dreaming of flowers in June
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