Stuffed Vegetable Marrow

Ingredients

• equal parts of veal and ham or chicken
• a fourth of its bulk of butter
• about the same quantity of bread-crumbs
• the yolks of two eggs
• a teaspoon of chopped parsley
• season with pepper
• season with salt
• a small pinch of mace
• a moderate-sized vegetable marrow

Method

1. 1

   Pound to a paste in a mortar equal parts of veal and ham or chicken; then pass them through a sieve, and return them to the mortar.

2. 2

   Work into the paste thus obtained a fourth of its bulk of butter, and about the same quantity of bread-crumbs with the yolks of two eggs, add a teaspoon of chopped parsley, season with pepper, salt, and a small pinch of mace.

3. 3

   Cut a moderate-sized vegetable marrow in half lengthways and scoop out the seeds, fill each half with the stuffing, place the halves together, and wrap up the vegetable marrow in buttered paper and tie with tape, put it in a deep buttered tin or a pie-dish, and cover with another dish; bake in the oven for an hour; take it carefully out of the paper, put in a silver dish, and pour clear gravy or tomato sauce over it.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 58. The excerpt below is the record exactly as published.

Stuffed Vegetable Marrow (entree). — Pound to a paste in a mortar equal parts of veal and ham or chicken ; then pass them through a sieve, and return them to the mortar. Work into the paste thus obtained a fourth of its bulk of butter, and about the same quantity of bread-crumbs with the yolks of two eggs, add 5 VEGETABLES. 83 a teaspoon of chopped parsley, season with pepper, salt, and a small pinch of mace. Cut a moderate-sized vegetable marrow in half lengthways and scoop out the seeds, fill each half with the stuffing, place the halves together, and wrap up the vegetable marrow in buttered paper and tie with tape, put it in a deep buttered tin or a pie-dish, and cover with another dish ; bake in the oven for an hour ; take it carefully out of the paper, put in a silver dish, and pour clear gravy or tomato sauce over it. 84 SAUCES. Anchovy Sauce. — Make some melted butter according to the recipe given for it (page 87), and add just before serving sufficient anchovy sauce to colour and flavour it. Apple Sauce. — Six apples, b ox. butter, t ox. sugar. Peel the apples, slice and put them in a saucepan with a tablespoon of water ; cover the pan, and set it over a moderate fire till the apples are soft, then beat the apples to a pulp, add the butter and sugar, and boil up. Apricot Sauce. — This can be made with bottled or tinned apricots. They must be put in an enamel saucepan and allowed to simmer, with the juice and sugar to taste, till they are quite soft. Pass through a hair sieve, and add a little lemon juice or brandy. Serve very hot. Arrowroot Sauce. — 1 dessert-spoon arrowroot, £ pint of water, flavouring of wine or brand)’. Mix very smoothly the arrowroot with a little cold water, then pour three quarters of a pint of water boiling over it, stirring all the time. Put in the wine or brandy and a pinch of sugar, and it is ready to use. Bread Sauce. — 4 oz. bread-crumbs, a small onion, 1 blade mace, 2 oz. butter, 1 pint milk, salt. Put the milk on to boil with the onion and mace, take them out and stir in the bread- crumbs ; season with salt

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