Stuffed Vegetable Marrow

Ingredients

• 1 medium-sized marrow
• 2 tablespoonsful chopped cooked ham
• 2 tablespoonsful suet
• 2 tablespoonsful breadcrumbs
• 1 egg
• 1 dessertspoonful minced parsley
• X pint stock or gravy
• salt and pepper
• a little grated lemon rind
• a dust of sweet herbs

Method

1. 1

   Peel the marrow and remove seeds from centre, keeping the marrow whole.

2. 2

   Boil for 20 minutes in salted water; lift out and drain.

3. 3

   Make a forcemeat from the ham, suet, breadcrumbs, parsley, herbs, lemon-rind, and seasoning, made into a paste with the egg; stuff the marrow with the forcemeat, place in a baking-tin, with a piece of butter on top, pour round the stock or gravy, and bake in a rather slow oven for 1 hour, basting occasionally.

4. 4

   Dish up the marrow, sprinkle over browned breadcrumbs, insert sprigs of parsley, pour the gravy round the base, and serve.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 100. The excerpt below is the record exactly as published.

Stuffed Vegetable Marrow. 1 medium-sized marrow, 2 tablespoonsful chopped cooked ham, 2 tablespoonsful suet, 2 tablespoonsful breadcrumbs, a dust of sweet herbs, 1 egg, salt and pepper, a little grated lemon rind, 1 dessertspoonful minced parsley, X pint stock or gravy

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