Vegetable Marrow

Ingredients

• 1 marrow
• 34 oz. fat per lb. of marrow
• a little salt
• chopped parsley

Method

1. 1

   Peel and remove the seeds from the marrow, cut into slices.

2. 2

   Place in a saucepan with a little water and fat.

3. 3

   Add salt, cover, and cook until tender, tossing occasionally.

4. 4

   Simmer without stirring to avoid mashing.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 39. The excerpt below is the record exactly as published.

Vegetable Marrow Materials—1 marrow, 34 oz. fat per lb. of marrow, a little salt and chopped parsley

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