vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vegetable Marrow Sauce for Poultry
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2177. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.