Vegetable Marrow Soup

Ingredients

• 1 good marrow
• 2 onions
• Head of celery
• 2 ozs. of huUer
• 3 pints of stock
• I egg
• Pepper
• salt

Method

1. 1

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

2. 2

   Put these into a stewpan with the onions (sliced), the celery cut up and butter.

3. 3

   Simmer slowly over the fire for 10 minutes, stirring frequently.

4. 4

   Then add the stock, season with pepper and salt, boil very gently till all the vegetables are quite soft, then pass through a wire colander, return to the saucepan, boil up, and when off the boil stir in the yolk of an egg, and serve.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 6. The excerpt below is the record exactly as published.

VEGETABLE MARROW SOUP. 1 good marrow. 2 onions. Head of celery. 2 ozs. of huUer. 3 pints of stock. I egg- Pepper and salt

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