Stuffed Marrow
From Cookery book and general axioms for plain cookery, 1890
When marrows are large and cheap, this is an economical way of using up scraps of meat. Sometimes the meat is omitted and an egg used with the forcemeat instead. It can be steamed if liked; the dripping and flour will then not be required.
Presented as published in 1890. 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 Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 41. The excerpt below is the record exactly as published.
Scraps of stale bread. Sage and onions, or parsley and thyme, "as liked. 2 oz. dripping. Flour, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.