Stuffed Vegetable Marrow
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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 Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 76. The excerpt below is the record exactly as published.
the mincemeat with the tomatoes and onion, season well, then stuff the vegetable marrow with it ; put on the piece you cut off and bake for an hour 445— DEVILLED ALMONDS. J lb. almonds (Jordan) Clarified dripping Salt Cayenne. Mode. — Pour boiling water over the almonds to blanch them ; when they are blanched wipe them perfectly dry and drop them singly into boiling dripping or butter ; allow them to boil for half an hour or until they are nice and crisp, then strain and lay on a sheet of blotting paper ; sprinkle fine salt over them with a little cayenne ; put them in a close tin and they will keep crisp. 446— EOSETTI. 2 cupfuls cold boiled rice ^ lb. minced tongue or ham 2 hard-boiled eggs 1 onion Pepper and salt ^ cupful milk Tablespoonful of butter. Mode. — Chop the onion
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