Stuffed Vegetable Marrow

Ingredients

• 1 egg
• 1 medium-sized marrow
• Yolk of 1 egg
• Pepper, salt, and cayenne
• ^ tin mushrooms
• 2 tablespoonfuls minced ham
• ^ tablespoonful bread crumbs
• 1 teaspoonful minced parsley

Method

1. 1

   Peel the marrow and take out the centre.

2. 2

   Boil for 15 minutes in boiling salted water; lift out and drain.

3. 3

   Prepare a forcemeat of mushrooms, ham, half the bread crumbs, parsley, pepper, salt, and cayenne mixed with the egg; fill the marrow, paint with yolk of egg, dust with bread crumbs, and bake until brown.

4. 4

   Dish on lace paper and garnish with parsley.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 19. The excerpt below is the record exactly as published.

1 egg Pepper, salt, and cayenne 2 oz. butter 2 tablespoonfuls cooked minced veal 2 tablespoonfuls bread crumbs 1 tablespoonful minced suet £ pint good stock Mix all the forcemeat with the egg, skin and remove the centres from the mushrooms, season with salt and pepper ; also place a small pat of butter in each. Then put a teaspoonful of the forcemeat on each, cover with bread crumbs ; put in a buttered baking tin with the stock, and bake 15 minutes, or until brown ; dish, and pour the gravy round. No. 79 VEGETABLE MARROW (Stuffed). 1 egg 1 medium-sized marrow Yolk of 1 egg Pepper, salt, and cayenne ^ tin mushrooms 2 tablespoonfuls minced ham ^ tablespoonful bread crumbs 1 teaspoonful minced parsley

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