Vegetable Marrow Soup

Ingredients

• a moderate-sized vegetable marrow
• about a quart of ordinary white stock
• one ounce of fresh butter
• half a tablespoonful of flour
• season with white pepper
• salt
• a grate of nutmeg
• three penny-worth of cream

Method

1. 1

   Cut and boil the vegetable marrow in white stock until done, then pass through a sieve.

2. 2

   Melt butter, mix with flour, add marrow pulp and stock, season, and stir for 10 minutes.

3. 3

   Stir in cream, boil, and serve with fried bread.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 3. The excerpt below is the record exactly as published.

Vegetable Marrow Soup). — Cut into four pieces a moderate-sized vegetable marrow, remove the seeds and peel the pieces. Boil them in about a quart of ordinary white stock well freed from fat, till they are thoroughly done, and then pass the marrow through a fine hair sieve. Melt one ounce of fresh butter in a saucepan, and thoroughly mix with it on the fire half a tablespoonf ul of flour, add gradually the vegetable marrow pulp with the stock in which it was boiled, season with white pepper, salt, and a grate of nutmeg, and keep stirring the soup on the fire for quite ten minutes ; at the last, stir in three penny- worth of crea

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