Vegetable Marrow, Boiled

Ingredients

• a Vegetable Marrow
• a slice of toast
• Send melted butter to table as an accompaniment.

Method

1. 1

   Pare the rind off thinly.

2. 2

   If the marrow is large, cut it in halves or quarters, and scoop out the seeds before boiling; if small, this may be done after boiling.

3. 3

   Boil in plenty of salted water until tender.

4. 4

   Serve on toast with melted butter.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 252. The excerpt below is the record exactly as published.

a Vegetable Marrow. These vegetables may be kept far into the winter by simply hanging them in a dry place. A YEAR'S COOKERY. 317 For To-morrow.— A two-pound tin of Spiced Beef ; order Rolls to be sent in the morning from the baker’s. If requested to do so, the baker will send hot rolls early in the morning for breakfast. Breakfast. — Potted Grouse (January 7th) ; Anchovies and Hard- boiled Eggs (January 18th) ; Boiled Hominy (February 11th). Luncheon. — Stewed Ox Kidney (April 2nd) ; Plain Suet Pudding (May 13th). Dinner. — Herrings, with Mustard Sauce (September 15th) ; Curried Mutton (May 26th) ; Boiled Rice (July 21st). Vegetable Marrow , Boiled. — Pare the rind off thinly. If the marrow is large, cut it in halves or quarters, and scoop out the seeds before boiling ; if it is small, this may be done after boiling. Put the vegetable into plenty of boiling water slightly salted ; bring it to the boiling point, skim the water, then put on the lid and boil till the marrow is tender. A small marrow will take from fifteen to twenty minutes, a large marrow from half to three-quarters of an hour. Have ready a slice of toast

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