Mince with Vegetable Marrow

Ingredients

• a small vegetable marrow
• salt
• the mince
• minced parsley

Method

1. 1

   Remove skin from marrow, cut into rounds, cook in boiling salted water until just tender.

2. 2

   Drain, remove seeds, fill with mince, scatter parsley over, and pour sauce around the dish.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 129. The excerpt below is the record exactly as published.

Mince with Vegetable Marrow. Remove the skin from a small vegetable marrow and cut it into rounds of about an inch and a half in thickness; place the pieces of marrow in a colander and put the latter into a stewpan of boiling salted water, and cook the marrow until it is just tender, but do not allow it to become soft enough to break. Drain the vegetable carefully on a hot cloth, remove the seeds and the stringy portion but do not make a hole right through the rounds ; then put them on a hot dish, fill them neatly with the mince, scatter a little minced parsley

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