Vegetable Marrow
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 106. The excerpt below is the record exactly as published.
Vegetable Marrow. Peel and halve lengthways two or three vegetable marrows, 152 STANDARD COOKERY. remove the seeds, blanch for three minutes and drain well. Chop up some cold meat or poultry left from a previous meal, season to taste, add a small chopped shallot or onion, a table- spoonful of flour, a little Worcester sauce, two small halved tomatoes, and an equal quantity of mushrooms peeled and chopped. Blend with two tablespoonfuls of stock or gravy
Cook this with the app: pantry check, scaling, and the assistant.