Vegetable Marrow Stew

Ingredients

• 1 large marrow
• 2 lbs. of potatoes
• 3 onions
• a little sage
• pepper and salt

Method

1. 1

   Peel and slice the marrow, potatoes, and onions, put them into a stewing-jar with the sage, pepper and salt, pour in a cup of water and cook in a slow oven for two hours, or until the vegetables are cooked.

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 16. The excerpt below is the record exactly as published.

Vegetable Marrow Stew Ingredients. — 1 large marrow, 2 lbs. of pota- toes, 3 onions, a little sage, pepper and salt. Method. — Peel and slice the marrow, potatoes, and onions, put them into a stewing-jar with the sage, pepper and salt, pour in a cup of water and cook in a slow oven for two hours, or until the vegetables are cooked. If no jar is at hand, use a saucepan. Mushroom Pie Ingredients. — Mushrooms, potatoes, pepper and salt, a little dripping, or butter, a little pastry. Method. — Peel and rinse the mushrooms and peel the potatoes, put them in alternate layers in a pie dish, seasoning each layer with pepper and salt, and putting little pieces of dripping or butter about it. Pour in a little water, cover with a pie crust, and bake in a moderate oven for an hour and a half. Cauliflower with Cheese Ingredients. — A large cauliflower, 1 oz. of flour, J pint of water or milk, 2 table-spoonfuls of grated cheese, pepper and salt, 1 oz. of dripping. Method. — Boil the cauliflower and put it in a pie dish, pressing it into a round shape. Mix the flour smoothly with the water, add the dripping and boil, stirring all the time until it thickens. Add half the cheese, and pepper and salt ; a little cayenne is an improvement. Pour over the cauli- 56 COOKERY FOR SMALL IKXOMES flower, cover with the remainder of the cheese, and brown in a quick oven or in a Dutch oven before the fire. Some raspings sprinkled over are a great improvement to the dish. Macaroni and Cheese Ingredients. — | Ib. of macaroni, 1 pint of water, 3 tablespoonfuls of grated cheese, oz. of flour, 1 oz. of dripping, pepper and salt. Method. — Break up the macaroni and throw it into boiling water with salt in it, and boil for twenty minutes. Mix the flour smoothly with the water, stir and boil until well thickened, then stir in the dripping and half the cheese, and season well with pepper and salt. Add the macaroni, pour into a pie dish, and cover with the remainder of the cheese. Brown in a slow oven or before the fire. Note. — Milk may be used instead of water, and butter instead of dripping. Potato and Cheese Ingredients. — 8 large cooked potatoes (cold ones will do), 4 large table-spoonfuls of grated cheese, 1 oz. of dripping, a little milk if possible, some brown raspings, pepper and salt, and a little cayenne. Method. — Mash the potatoes, add the drip- ping, milk, and cheese, season with salt and rather highly pepper ; add a little cayenne, if liked. Put into a pie dish, smooth over the top, and cover with the raspings. Bake for half an hour and serve very hot. VEGETABLE DISHES WITHOUT MEAT 57 Porridge and Cheese Make the porridge as directed for oatmeal porridge, and stir in two or three table -spoonfuls of cheese. Herb Pie Ingredients. — 4 slices of bread or some stale pieces, 1 onion, a dessert-spoonful of parsley, a tea- spoonful of dried marjoram and thyme, 1 oz. of dripping or butter, or a little bacon chopped small, pepper and salt. Method. — Soak the bread in cold water, then squeeze it dry and beat it to crumbs with a fork. Chop the onion finely, and then mix all the ingre- dients together. Bake the pie in a shallow pie dish or saucer. Potato Stew Ingredients. — 4 large onions, 3 lbs. of pota- toes, 2 ozs. of tapioca, 2 ozs. of butter or dripping or chopped bacon fat, a little chopped parsley, pepper and salt. Method. — Cut the onions and potatoes into slices, cover well with water, season with pepper and salt, and boil gently for half an hour ; then stir in 2 ozs. of tapioca which has been soaked in cold water, the dripping or other fat. Cook for an hour longer, and stir in the parsley just before serving. Rice and Lentils Ingredients. — A cupful of rice, 2 cupfuls of lentils, 3 onions, a little powdered thyme, pepper and salt. 58 COOKERY FOR SMALL INCOMES Method. — Well wash the rice and lentils, put them into a saucepan with the thyme, the onions sliced from the top to the bottom, pepper and salt, and cover them with water; cook gently until tender, adding more water if necessary. Stir oc- casionally, and take care the mixture does not burn. Slice and fry some onions and spread on the top when ready to serve. Vegetable Hot Pot Ingredients. — 4 lbs. of potatoes

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