Stuffed Vegetable Marrow

Ingredients

• a good sized vegetable marrow
• two tablespoonfuls of finely chopped beef suet
• two tablespoonfuls of chopped ham
• one teaspoonful of chopped parsley
• two tablespoonfuls of bread crumbs
• bind with a beaten egg
• tiny bits of butter

Method

1. 1

   Peel and cut the vegetable marrow in half lengthways, remove seeds, and cut each half crossways.

2. 2

   Prepare stuffing with beef suet, ham, parsley, bread crumbs, and beaten egg.

3. 3

   Fill the marrow with stuffing, sprinkle with bread crumbs, add butter, place in a buttered paper-bag with little water or stock, and cook in a hot oven for about 40 minutes.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 33. The excerpt below is the record exactly as published.

Stuffed Vegetable Marrow. Peel a good sized vegetable marrow, cut it in half lengthways, remove the seeds from the centre, then cut each half cross- ways. Prepare a stuffing in the usual way with two table-spoonfuls of finely chopped beef suet, two table-spoonfuls of chopped ham, one tea-spoonful of chopped parsley, two table-spoonfuls of bread crumbs, and bind with a beaten egg. Fill the cavities of the marrow with the prepared stuffing, sprinkle over a few bread crumbs, and distribute a few tiny bits of butter

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