Braised Cucumber with Beef Marrow
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 45. The excerpt below is the record exactly as published.
Braised Cucumber with Beef Marrow. Peel and prepare a cucumber the same as for stuffing ; place in the cavity of each piece a long piece of marrow fat and cover with a little force- meat or bacon Braise till tender, glaze the surface, dish up, garnish with thin lemon slices, and sprinkle with parsley
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