Vegetable Marrow
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 The paper-bag cookery manual (1911) by Charles Herman Senn, page 33. The excerpt below is the record exactly as published.
Vegetable Marrow. Peel thinly one or two vegetable marrows, out each in half longways, and remove the seedy portion ; then cut into three or four pieces, place these in a well - buttered “Express” bag, with sufficient seasoned water, and close up the bag securely. Put it on a grid in a moderately heated oven and cook for about 18 minutes. Stuffed Vegetable Marrow. Peel a good sized vegetable marrow, cut it in half lengthways, remove the seeds from the centre, then cut each half cross- ways. Prepare a stuffing in the usual way with two table-spoonfuls of finely chopped beef suet, two table-spoonfuls of chopped ham, one tea-spoonful of chopped parsley, two table-spoonfuls of bread crumbs, and bind with a beaten egg. Fill the cavities of the marrow with the prepared stuffing, sprinkle over a few bread crumbs, and distribute a few tiny bits of butter on top. Place the prepared marrow in a well buttered
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