Boiled Vegetable Marrow

Ingredients

• a small piece of butter
• a little salt

Method

1. 1

   Divide vegetable marrow into quarters, peel, trim, and remove seeds.

2. 2

   Boil gently in salted water with butter until tender, about 16 to 40 minutes.

3. 3

   Drain and serve on toasted bread with white sauce.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 31. The excerpt below is the record exactly as published.

a little salt, pepper, and cream, mix thoroughly, and dish in a heap. Turnips are generally served with mutton. No. 146. SEA KALE. Soak the sea kale and wash thoroughly ; remove the dark leaves and tie up in bunches ; throw into a pan of boiling water, allowing one teaspoonful of salt, half teaspoonful sugar, and a pinch of soda to each quart of water ; boU until tender, about 30 to 40 minutes ; drain, untie, and serve in a tureen ; if liked, pour over white sauce (page 115). No. 146. SPINACH (BoUed). Soak the spinach well in cold water, wash and pick it from the stems ; throw it into a pan of boiling water, con- tainmg one teaspoonful salt to each quart ; boil, with the lid off, until tender, 8 to 10 minutes ; drain and press out the water ; add a little pepper, salt, and butter ; chop fine, and serve in a tureen, quite hot. No. 147. SPINACH PUREE. 2 lb. spinach 2 tablespoonfuls cream i teaspoonful pepper Some salt 2 oz. batter 2 oz. flour 2 tablespoonfuls white stock i teaspoonful sugar W ash and pick the spinach thoroughly ; throw into a pan of boiling water, containing one teaspoonful salt to each quart ; 64 boil until tender, about 8 to 10 minutes ; drain and press thoroughly, and rub through a wire sieve ; put the butter and flour into a pan, and when the butter is dissolved add the stock and cream; boil three minutes, add salt, pepper, sugar, and the spinach ; mix thoroughly and re-heat. This may be served in a tureen, or in the centre of cutlets, or for a border, according to taste. No. 148. VEGETABLE MARROW. Divide the vegetable marrow into four or eight quarters, . according to size ; peel and trim them ’neatly and remove the seeds ; put them into a pan of boiling water containing a little salt and a small piece of butter

Cook this with the app: pantry check, scaling, and the assistant.