Vegetable Marrow à l'Espagnole

Ingredients

• 1 vegetable marrow
• 2 large tomatoes
• 1 oz. of butter
• 1 onion
• 1 pint of stock
• pepper and salt to taste

Method

1. 1

   Slice an onion and two large tomatoes, fry them in a little butter.

2. 2

   When they are cooked, put in the marrow cut into nice square pieces, moisten with a little hot stock, add pepper and salt; let the whole stew gently till the marrow is cooked.

3. 3

   Serve hot.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 11. The excerpt below is the record exactly as published.

large tomatoes, put them into boding water for two minutes, then peel them and chop very fine with three red chillies, salt, and a small onion. Put half an ounce of butter in a pan with a dessert- spoonful of milk, add the tomatoes and chillies, cook for a few minutes and mix a well beaten egg with it. Cook till the mixture is the thickness of buttered eggs, serve on slices of buttered toast, and sprinkle fried bread crumbs on the top. SAVOURIES AND SWEETS. 23 Curried Eggs. 1 For Four Persons. — 1 oz. butter ; 3 eggs ; 1 tablespoonful cream ; 1 dessertspoonful of curry powder or paste ; salt taste. Take one ounce of butter, three eggs, one table- jpoonful of cream, one dessertspoonful of curry paste [ir powder. Put the butter into a pan to melt, add Jiae eggs, cream, and curry paste ; salt to taste, stir t-U it gets thick and serve on buttered toast. Canapis of Sardines. For Four Persons. — 5 pieces of fried bread ; 5 sardines ; eggs ; 1 teaspoonful of Fincli’s mustard ; 1 teaspoonful of ■ legar ; 1 tablespoonful of mixed minced parsley, chives, and Tagon ; 5 pickled gherkins. Fry some pieces of bread the length and width of sardine ; take .some sardines and strip them from Ihe bone, lay one haK of them aside and pound the |it)ther half with the yolks of one or two hard-boiled yggs and some butter. Add mustard, pepper, chives, minced parsley, tarragon, and a teaspoonful of vine- f^ar. Mix all these ingredients thoroughly, spread the mixture on the toast, and lay a half sardine on ■i)ach. Place in the oven to get hot, and serve with a limall pickled gherkin on each. Truffes ^ la Serviette. For Six Persons. — 10 truffles ; 1 onion ; 1 slice of bacon ; 1 1 bunch of mixed herbs ; pepper and a good deal of salt ; 1 ns'ineglass of sherry ; 1 pint of stock. Take some good-sized fresh truffles, wash tho- r’oughly, put them in a saucepan with an onion, a B slice of bacon, herbs, pepper and salt ; boil them in 24 SAVOURIES AND SWEETS. stock with a wineglass of sherry. Boil till tender, and serve on a napkin. Oyster Toasts. For Four Persons. — 5 squares of fried bread ; 1 dozen oysters ; 1 teaspoonful of anchovy sauce ; 1 teaspoonful of flour ; 1 gill of cream ; pepper and salt to taste. Take some oysters and cut them into small pieces, put them into a saucepan with a little cream, a sprin- kle of flour, a few di*ops of anchovy sauce, cayenne pepper and salt. Heat thoroughly and serve on fried bread. ; ? « t Vegetable Marrow ^ I’EspagnoIe. | For Four Persons. — 1 vegetable marrow ; 2 large toma- i toes ; 1 oz. of butter ; 1 onion

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