Vegetable Marrow au Gratin
From Culinary jottings, 1885
A simple yet effective dish.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 257. The excerpt below is the record exactly as published.
Butter the bottom of a pie- Vegetable marrow ^^^^ i^^^ ^ 1 ^^ of gji^gg thereon, au gratin. . grate a little mild cheese over them, place another layer of slices above the first and strew grated cheese over that also. Now melt some butter in a small sauce-pan, and add a little gravy to it, together with some finely powdered cheese, when you have enough to half cover your layers of marrow, pour the liquid round them, and bake for ten minutes or so in a fast oven. Salt and pepper should be dusted over each layer
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