Vegetable Marrow, Stewed (Courge au Jus)

Ingredients

• 1 vegetable marrow
• 1 pt. white stock
• 1 onion
• 1 tea-sp. cornflour
• 1 dessert-sp. chopped parsley
• 1 yolk of egg

Method

1. 1

   Wash and peel the marrow, cut into small pieces, and soak in cold water with vinegar.

2. 2

   Boil the stock, add chopped onion, cook for 10 minutes, then add drained marrow and season.

3. 3

   Stew until tender, strain liquid, keep marrow warm.

4. 4

   Add cornflour mixed with water to stock, boil, stir in yolk and parsley, pour over marrow, and serve hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 269. The excerpt below is the record exactly as published.

Vegetable Marrow, Stewed (Courge au Jus) 1 vegetable marrow, i pt. white stock. 1 onion. Seasoning. 1 tea-sp. cornflour. 1 dessert-sp. chopped parsley. 1 yolk of egg

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