Courges au Jus

Ingredients

• a small piece of fat bacon
• a small minced onion
• pepper
• salt
• minced sweet herbs
• enough good brown stock to cover the marrow

Method

1. 1

   Mince the bacon and fry it with a minced onion, seasoning with pepper, salt, and minced sweet herbs.

2. 2

   When the onion begins to colour, lay in the peeled, quartered marrow.

3. 3

   Pour in enough good brown stock to cover the marrow thoroughly and let it stew gently till tender.

4. 4

   Dish the marrow and keep it hot while you strain the sauce and thicken it with a little brown roux.

5. 5

   Pour the thickened sauce over the marrow and serve very hot.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 72. The excerpt below is the record exactly as published.

Courges au jus. — Mince finely a small piece of fat bacon, and fry it with a small minced onion, season- ing it with pepper, salt, and minced sweet herbs ; when the onion begins to colour lay in the marrow (which should have been peeled, the pips removed, and the whole quartered lengthways) ; pour in enough good brown stock to cover the marrow

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