Fine Sauce or Puree of Vegetable Marrow

Name: Fine Sauce or Puree of Vegetable Marrow
Yield: 1 servings
Ingredients: one or two half-grown marrows; one ounce of mild onion; a pint of strong veal broth or of pale gravy; about the third of a pint of rich cream; salt and cayenne, or white pepper

From Modern cookery, in all its branches, 1884

Serves 1

For puree, use an additional half-pound of marrow.

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 136. The excerpt below is the record exactly as published.

FINE SAUCE, OR PUREE OF VEGETABLE MARROW. Pare one or two half-grown marrows and cut out all the seeds; take a pound of the vegetable, and slice it, with one ounce of mild onion, into a pint of strong veal broth or of pale gravy ; stew them very softly for nearly or quite an hour ; add salt and cayenne, or white pepper, when they are nearly done ; press the whole through a fine and delicately clean hair-sieve; heat it afresh, and stir to it when it boils about the third of a pint of rich cream

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