marrow appears to be merely a variety of the
pumpkin. It was brought into Europe from
Persia, and is now much cultivated in Britain.
It is a hardy plant, and its fruit is of excellent
quality, and useful for culinary purposes at al-
most every stage of its growth. The best known
sort is, when fully grown, elliptic in shape,
very smooth, and generally about nine inches
long, and four inches in diameter. There are,
however, several other varieties, of different
shapes and sizes.
Vegetable Marrow, Cooking of the.
— The vegetable marrow may be dressed in a
variety of ways, and is wholesome and excellent
in all. Various recipes are given below. It
comes into season towards the end of summer,
and even after it is cut if it is himg by the stalk
in a cool dry place it will keep for some weeks.
The best marrows are those about six inches
long. Very small marrows are likely to be de-
ficient in flavour. Very large ones will be fuU
of seed. Probable cost, 2d. to 6d. each.
VE&ETABLt MARKOV
Vegetable Marrow Fried in But-
ter.— Pare and quarter the marrows, and boil
them in the usual way for ten minutes, or until
they are three -parts dressed. Drain them,
sprinkle a little jjeppCr and salt upon them, and
dip them in good frying batter. Fry in oil
or lard till they are brightly browned. Lift
them upon a dish, sprinkle chopped parsley
over them, and serve either alone or as an
accompaniment to di-essed meat. The frjdng
batter may be made as follows : — Put six ounces
of flour into a bowl, mix a tea-spoonful of salt
with it, and work it into a paste with a qmirter
of a pint of water. Add a table-spoonful of oil
and the well-beaten yolk of one egg, and beat
the paste till it is quite smooth. Let the batter
stand in a cool place for an hour. A quarter of
an hour before it is wanted add the whites of
two eggs whisked to a firm froth.
Vegetable Marrow in "White Sauce
or Gravy. — Boil a large marrow in the usual
way. When three-parts cooked, take it up, cut
it into squares, i)lace these in a saucepan, and
pour over them as much white sauce or thick
brown gravy as will cover them. Let them
heat gently. Serve in a vegetable-dish with
the sauce poured over them. Time, fifteen to
twenty-five minutes. Probable cost of marrows,
2d. to 6d. each. Sufiicient for three or four
persons.
Vegetable Marrow in White Sauce
(another way). — Pare and quarter three good-
sized vegetable marrows. Remove the seeds, cut
the quarters into pieces about two inches long,
and shape each piece in a point at the top and
fiat at the bottom. BoU until tender. Place
them standing side bj- side on a hot diah, pour
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some good white sauce round them, and serve as
hot as possible. Or iiftcr boiling, cut them into
dice, and boil them up in some good white
sauce. Time, about twenty minutes to boil the
maiTOwB. Sufficient for six persons. Probable
cost of marrows, 2d. to 6d. each.
Vegetable Marrow Marmalade.— ✪ Vegetable Marrow Fried in Butter
Page 2176 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
marrow appears to be merely a variety of the pumpkin. It was brought into Europe from Persia, and is now much cultivated in Britain. It is a hardy plant, and its fruit is of excellent quality, and useful for culinary purposes at almost every stage of its growth. The best known sort is, when fully grown, elliptic in shape, very smooth, and generally about nine inches long, and four inches in diameter. There are, however, several other varieties, of different shapes and sizes.
Vegetable Marrow, Cooking of the.
— The vegetable marrow may be dressed in a
variety of ways, and is wholesome and excellent in all. Various recipes are given below. It comes into season towards the end of summer, and even after it is cut if it is himg by the stalk in a cool dry place it will keep for some weeks. The best marrows are those about six inches long. Very small marrows are likely to be deficient in flavour. Very large ones will be fuU of seed. Probable cost, 2d. to 6d. each.
VEGETABLE MARROW
Vegetable Marrow Fried in Butter.— Pare and quarter the marrows, and boil them in the usual way for ten minutes, or until they are three -parts dressed. Drain them, sprinkle a little pepper and salt upon them, and dip them in good frying batter. Fry in oil or lard till they are brightly browned. Lift them upon a dish, sprinkle chopped parsley over them, and serve either alone or as an accompaniment to di-essed meat. The frjdng batter may be made as follows : — Put six ounces of flour into a bowl, mix a tea-spoonful of salt with it, and work it into a paste with a quarter of a pint of water. Add a table-spoonful of oil and the well-beaten yolk of one egg, and beat the paste till it is quite smooth. Let the batter stand in a cool place for an hour. A quarter of an hour before it is wanted add the whites of two eggs whisked to a firm froth.
Vegetable Marrow in "White Sauce or Gravy. — Boil a large marrow in the usual way. When three-parts cooked, take it up, cut it into squares, place these in a saucepan, and pour over them as much white sauce or thick brown gravy as will cover them. Let them heat gently. Serve in a vegetable-dish with the sauce poured over them. Time, fifteen to twenty-five minutes. Probable cost of marrows, 2d. to 6d. each. Sufiicient for three or four persons.
Vegetable Marrow in White Sauce
(another way). — Pare and quarter three goodsized vegetable marrows. Remove the seeds, cut the quarters into pieces about two inches long, and shape each piece in a point at the top and fiat at the bottom. BoU until tender. Place them standing side by side on a hot dish, pour
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some good white sauce round them, and serve as hot as possible. Or after boiling, cut them into dice, and boil them up in some good white sauce. Time, about twenty minutes to boil the marrows. Sufficient for six persons. Probable cost of marrows, 2d. to 6d. each.
Vegetable Marrow Marmalade.—
Records on this page
Vegetable Marrow Fried in ButterVegetable Marrow in White Sauce or GravyVegetable Marrow Marmalade