• 1½ lb. mixed vegetables.

Prepare all the vegetables. Cut the winter vegeables into thin slices, cutting the slices in halves or quarters when large. Break the cauliflower into sprigs. Leave most of the summer vegetables whole, cutting the carrots in thick slices, if not really small, trimming the spring onions rather short and cutting the tomatoes into wedges. Melt the fat in a saucepan. Add the vegetables to it at int