Boiled Vegetable Marrow
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 58. The excerpt below is the record exactly as published.
Boil Vegetable Marrow.— Peel the marrow, remove the seeds, cut it in quarters, and boil in boiling water previously salted and skimmed. Drain the pieces of marrow and serve on toast. Pour melted butter over. Stuffed Vegetable Marrow (entree). — Pound to a paste in a mortar equal parts of veal and ham or chicken ; then pass them through a sieve, and return them to the mortar. Work into the paste thus obtained a fourth of its bulk of butter, and about the same quantity of bread-crumbs with the yolks of two eggs, add 5 VEGETABLES. 83 a teaspoon of chopped parsley, season with pepper, salt, and a small pinch of mace. Cut a moderate-sized vegetable marrow
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