Stuffed Vegetable Marrow

Ingredients

• A medium-sized vegetable marrow
• 2 tablespoonfuls chopped ham
• 2 tablespoonfuls chopped suet
• 2 tablespoonfuls bread-crumbs
• 1 teaspoonful of chopped parsley
• 1 egg
• pepper and salt
• 1 oz. butter

Method

1. 1

   Peel the marrow, cut it in half lengthwise, and remove the seeds.

2. 2

   Prepare stuffing from the ingredients.

3. 3

   Boil the marrow for 15 minutes in salted water, drain, cool, and place in a buttered tin.

4. 4

   Fill with stuffing, sprinkle with bread-crumbs, add butter on top, and bake in a hot oven for 15 minutes.

5. 5

   Serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 377. The excerpt below is the record exactly as published.

1 egg, salt and pepper, 1 gill demi-glace sauce (No. 237). Cut the egg-plants lengthwise in twos, remove a portion of the interior to make room for the stuffing. Chop the bacon, mushrooms, and suet finely. Put the butter and bacon in a stewpan ; when hot add the shallots, and fry a little ; mix in a basin the suet, parsley, bread-crumbs (previously soaked in a little milk), and Parmesan cheese. Season with pepper and salt ; add butter and shallots, also the yolk of an egg, or, if found necessary, the whole egg. Mix well, then put this stuffing in the aubergines. Range them in a buttered saute-pan, sprinkle with a mixture of bread-crumbs and grated cheese, bake in a moderate oven for half an hour or more. Dish up, and serve with demi-glace sauce. 1307. Vegetable Marrow a a Gratia. - Place some nicely boiled and well drained slices of vegetable marrow in a buttered dish, season with salt and pepper, and cover completely with a well reduced white sauce (cold), sprinkle with a mixture of bread-crumbs and grated cheese, place a few tiny bits of butter here and there on top, and bake in a hot oven to brown the surface. 1308. Staffed Vegetable Men- row. — A medium-sized 446 THE NEW CENTURY COOKERY BOOK vegetable marrow, 2 tablespoonfuls chopped ham, 2 tablespoonfuls chopped suet, 2 tablespoonfuls bread-crumbs, and 1 teaspoonful of chopped parsley, 1 egg, pepper and salt, 1 oz. butter

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