Stuffed Vegetable Marrow
From The profession of cookery, from a French point of view, 1894
A large turnip can be used instead of marrow when out of season.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 44. The excerpt below is the record exactly as published.
a very small remainder of cold meat is to mince it finely, add bread-crumbs and a little piquante sauce or gravy sufficient to moisten well. A small vegetable marrow is pared, and the in- FRICASSEES AND RECHAUFFEES. 131 side emptied^ and then stuffed witli the above mince, a little fat poured over
Cook this with the app: pantry check, scaling, and the assistant.