Vegetable Marrow Fried in Butter

Ingredients

• three good-sized vegetable marrows
• a little pepper
• a little salt
• six ounces of flour
• a tea-spoonful of salt
• a quarter of a pint of water
• a table-spoonful of oil
• the well-beaten yolk of one egg
• the whites of two eggs

Method

1. 1

   Pare and quarter the marrows, boil them for ten minutes until three-parts dressed.

2. 2

   Drain, sprinkle with pepper and salt, and dip in good frying batter.

3. 3

   Fry in oil or lard until browned.

4. 4

   For the batter, mix flour, salt, water, oil, and egg yolk into a paste.

5. 5

   Let stand for an hour, then add whisked egg whites before frying.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2176. The excerpt below is the record exactly as published.

egetable Marrow Fried in But- ter.— Pare and quarter the marrows, and boil them in the usual way for ten minutes, or until they are three -parts dressed. Drain them, sprinkle a little jjeppCr and salt upon them, and dip them in good frying batter. Fry in oil or lard till they are brightly browned. Lift them upon a dish, sprinkle chopped parsley over them, and serve either alone or as an accompaniment to di-essed meat. The frjdng batter may be made as follows : — Put six ounces of flour into a bowl, mix a tea-spoonful of salt with it, and work it into a paste with a qmirter of a pint of water. Add a table-spoonful of oil and the well-beaten yolk of one egg, and beat the paste till it is quite smooth. Let the batter stand in a cool place for an hour. A quarter of an hour before it is wanted add the whites of two eggs whisked to a firm froth. Vegetable Marrow in "White Sauce or Gravy. — Boil a large marrow in the usual way. When three-parts cooked, take it up, cut it into squares, i)lace these in a saucepan, and pour over them as much white sauce or thick brown gravy as will cover them. Let them heat gently. Serve in a vegetable-dish with the sauce poured over them. Time, fifteen to twenty-five minutes. Probable cost of marrows, 2d. to 6d. each. Sufiicient for three or four persons. Vegetable Marrow in White Sauce (another way). — Pare and quarter three good- sized vegetable marrows. Remove the seeds, cut the quarters into pieces about two inches long, and shape each piece in a point at the top and fiat at the bottom. BoU until tender. Place them standing side bj- side on a hot diah, pour VEG ( 1069 ) VEG some good white sauce round them, and serve as hot as possible. Or iiftcr boiling, cut them into dice, and boil them up in some good white sauce. Time, about twenty minutes to boil the maiTOwB. Sufficient for six persons. Probable cost of marrows, 2d. to 6d. each. Vegetable Marrow Marmalade.— Pare and seed any quantity of moderate- sized vegetable marrows, and cut them into thin slices. Weigh them, and allow a pound of loaf sugar, the rind of half a small lemon chopped small, and a cupful of water to every pound of marrow. Boil the sugar and water to a clear syrup. Put in the marrow, and let it simmer gently for an hour and a half. Be careful that it does not bum. Strip the thick white skin from the lemons, slice them, take away the pips, mix these slices with the mar- malade, and let all boil together for a quarter of an hour. Turn the marmalade into jars, and cover these in the usual way. An excellent imitation of preserved ginger may be made with vegetable marrow {see Ginger, Preserved, Imitation of). Vegetable Marrow Preserve.— Peel the marrows, remove all the seeds, cut the mar- rows in pieces the size of large plums, boil them with their weight in sugar till the pieces become transparent. No water whatever is required. Then flavour with ginger and lemon, or ginger or lemon, according to taste. Vegetable Marrow, Preserved.— Peel the marrows, take away the seeds, and cut the vegetable into small pieces. To every potmd of marrow add half a pound of sifted loaf sugar, the rind and juice of a lemon, and half an ounce of grated ginger. Put the whole into a basin, and let it stand all night ; next day pour the juice into a pan, and let it boil ; then add the vegetable. Boil all together for an hour and a half, or until it becomes thick and trans- parent. If put into a mould it wiU not affect the acid, and the -preserve will look very nice when turned out for use. Most vegetables may be prepared in the same way. Vegetable Marrow Sauce, for Poixl- try. — Pare and skin the marrows, and boU till tender; then rub them through a sieve. Season the pulp with salt and cayenne, and thicken either with stock or with cream. Serve the sauce very hot. Vegetable Marrow Soup.— Pare and cut in quarters a large vegetable marrow, and remove from it the seeds. Dissolve a slice of fresh butter in a stewpan, and put in the marrow with a Httle pepper

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