Stuffed Vegetable Marrow
From The household gas cookery book, 1900
Serves 1
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 130. The excerpt below is the record exactly as published.
Stuffed Vegetable Marrow. Cut a large vegetable marrow in half, length¬ ways. Remove the seeds, mince very finely some chicken, veal, or cold mutton, dredge over it a little flour, season with pepper and salt, add a little finely chopped onion, bind all together with the yolk of an egg, and fill the marrow with this mixture. Tie the two halves securely together with some thread, and stew it in some well flavoured stock. When the marrow is soft, remove it and thicken the sauce with the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.