Vegetable Marrow Soup (another
way). — Take two pounds of vegetable marrow
peeled and cut into dice about an inch square ;
put it into a pan with three ounces of salt butter
or fat, two tea-spoonfuls of sugar, the same of
salt, a little pepper, and half a pint of water.
Stew gently until it is quite soft. When in a
jiulp stir in well two table-spoonfuls of flour ;
then add three pints of new milk, or two pints
of milk and one of cream, or three pints of
stock✪ Vegetable Marrow Soup (third method) — but do not mix the stock and milk. Boil
for ten minvites, and serve Avith fried toast cut
into small squares.
Vegetable Marrow, Spring Soup of.
— Pare the marrows, remove the seeds, and cut
them into small pieces; weigh, and put them
into a saucepan with a piece of butter about
the size of an egg, and stew gently imtil the
marrow is reduced to a pulp. Add boiling
stock, a little at a time, in the proportion of a
pint of stock to a pound of marrow, weighed
before cooking. Add salt, a small lump of
sugar, and cayenne, and serve with toasted
sijipets. Time, about half an hour to simmer
the marrows. Probable cost, 4d. per pint.
Vegetable Marrow, Stuffed. — Peel
thinly two moderate-sized marrows✪ Vegetable Marrow, Spring Soup ; then cut
a tliick piece off one end of each, and scoop out
the seeds. Press closely into the hollows some
good pork sausage meat, or if prefen-ed some
nicely-seasoned minced beef or nmtton. Tie
the piece wliich was cut off into its original
position with twine. If there should be any
difficulty about scooping out the seeds, the
marrows may be divided into halves length-
ways, and filled with sausage meat, the pieces
may then be pressed closely together, and tied
in three or four places with twine. Having
thus prepared the marrows, lay them in a
saucepan, put a slice of Initter upon each,
and sprinkle over them a little pepper, salt,
cayenne, and grated nutmeg. Pour upon them
half a pint of stock, and add a table-spoonful
of \-inegar. Cover the saucepan closely, and
simmer the marrows as gently as possible
for four hours. Baste frequently with the
sauce. Lift them carefully upon a dish, skim
the fat from the sauce, strain it over them,
and serve. This dish may be rendered more
piquant by rubbing a freshly-cut clove of
garlic qmckly across the saucepan before the
marrows are put into it, and adding the juice
of three or four ripe tomatoes pressed through
nmslin to the sauce. Time to stew the mar-
rows, four hours. Probable cost, 2d. to 6d.
each.
VEG
( IWTO )
VEG
Vegetable Marrows, Boiled.— Peel the
marrows, free them from seed, cut them into six
or eight pieces, and put them into boiling water ;
let them boil gently till tender. Lift them up
carefully with a slice, put them on toast, pour
melted butter or white sauce over them, and
serve. No. 2. Put the marrow whole and with-
out skinning it into boiling water. Let it boil
until tender. Take it up, halve, pare, and seed
it, lay the halves on toast, with the hollow part
uppermost, and fill them with rich melted
butter. No. 3. Pare and seed the marrows,
divide them into quarters, and the quarters into
halves. Trim them neatly. Rub the inside
of a saucepan with butter. Lay the pieces of
marrow in it, and sprinkle over them a little
pepper, salt, grated nutmeg, and pounded sugar.
Pour upon them half a pint of veal stock,
and boil gently till tender.✪ Vegetable Marrows, Boiled
Page 2178 · 4 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
Vegetable Marrow Soup (another way). — Take two pounds of vegetable marrow peeled and cut into dice about an inch square ; put it into a pan with three ounces of salt butter or fat, two tea-spoonfuls of sugar, the same of salt, a little pepper, and half a pint of water. Stew gently until it is quite soft. When in a jiulp stir in well two table-spoonfuls of flour ; then add three pints of new milk, or two pints of milk and one of cream, or three pints of stock — but do not mix the stock and milk. Boil for ten minutes, and serve with fried toast cut into small squares.
Vegetable Marrow, Spring Soup of.
— Pare the marrows, remove the seeds, and cut them into small pieces; weigh, and put them into a saucepan with a piece of butter about the size of an egg, and stew gently until the marrow is reduced to a pulp. Add boiling stock, a little at a time, in the proportion of a pint of stock to a pound of marrow, weighed before cooking. Add salt, a small lump of sugar, and cayenne, and serve with toasted sijipets. Time, about half an hour to simmer the marrows. Probable cost, 4d. per pint.
Vegetable Marrow, Stuffed. — Peel
thinly two moderate-sized marrows ; then cut a tliick piece off one end of each, and scoop out the seeds. Press closely into the hollows some good pork sausage meat, or if preferred some nicely-seasoned minced beef or mutton. Tie the piece which was cut off into its original position with twine. If there should be any difficulty about scooping out the seeds, the marrows may be divided into halves lengthways, and filled with sausage meat, the pieces may then be pressed closely together, and tied in three or four places with twine. Having thus prepared the marrows, lay them in a saucepan, put a slice of Initter upon each, and sprinkle over them a little pepper, salt, cayenne, and grated nutmeg. Pour upon them half a pint of stock, and add a table-spoonful of vinegar. Cover the saucepan closely, and simmer the marrows as gently as possible for four hours. Baste frequently with the sauce. Lift them carefully upon a dish, skim the fat from the sauce, strain it over them, and serve. This dish may be rendered more piquant by rubbing a freshly-cut clove of garlic quickly across the saucepan before the marrows are put into it, and adding the juice of three or four ripe tomatoes pressed through muslin to the sauce. Time to stew the marrows, four hours. Probable cost, 2d. to 6d. each.
VEG
( IWTO )
VEG
Vegetable Marrows, Boiled.— Peel the marrows, free them from seed, cut them into six or eight pieces, and put them into boiling water ; let them boil gently till tender. Lift them up carefully with a slice, put them on toast, pour melted butter or white sauce over them, and serve. No. 2. Put the marrow whole and without skinning it into boiling water. Let it boil until tender. Take it up, halve, pare, and seed it, lay the halves on toast, with the hollow part uppermost, and fill them with rich melted butter. No. 3. Pare and seed the marrows, divide them into quarters, and the quarters into halves. Trim them neatly. Rub the inside of a saucepan with butter. Lay the pieces of marrow in it, and sprinkle over them a little pepper, salt, grated nutmeg, and pounded sugar. Pour upon them half a pint of veal stock, and boil gently till tender.
Records on this page
Vegetable Marrow Soup (third method)Vegetable Marrow, Spring SoupVegetable Marrow, StuffedVegetable Marrows, Boiled