Vegetable Marrow
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Young marrows should be boiled with the peel on, and large marrows must be baked.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 256. The excerpt below is the record exactly as published.
VEGETABLE MARROW. It is sometimes thought that Vegetable Marrows should only be cultivated for the beauty of their colour and of their foliage. But this opinion might be modified if Vegetable Marrows were eaten when quite young. They should be gathered when the size of a very large egg ; in fact, if fairly well grown they cannot be used too young, before the seeds are formed. When Vegetable Marrows are cooked quite in a young state they need not be peeled ; it is better to boil them fast in salted boiling water for a quarter of an hour and to serve them whole. Maitre d’hdtel sauce or Parmesan cheese sauce is good with 37° VEGETABLE MARROW young Vegetable Marrows when served hot; oil and vinegar should he used when they are served cold. Vegetable Marrows when not quite young must be peeled, and the seeds must be removed. But they should be cut as little as possible, so as to preserve the flavour. When once cut the whole of a Marrow should be cooked and eaten, or it will mildew. Vegetable Marrows are never fibrous, and can easily be mashed without beating them through a colander. Or they can be steamed after peeling, cut into fillets, and fried in batter. Or the fillets can be baked in layers in a pie-dish, with grated cheese strewed between each layer, and a little melted butter. The topmost layer should be well covered with grated cheese, and browned in the oven. A French way of serving Courges a la Moelle, or Vegetable Marrows, is to cut each Marrow in half, scooping out the seeds, sprinkling it with salt, and then leaving it till all the water has drained from it. Each half is then fried in oil, filled with a stuffing made of breadcrumbs, minced parsley, and a little chopped onion, moistened with good broth or milk
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