Vegetable Marrow, Stuffed, 2

Ingredients

• 1 small vegetable marrow
• 3 table-sps. bread-crumbs
• 1 tea-cupful milk
• 1 hard-boiled egg
• 1 yolk of egg
• 2 oz. grated cheese
• 2 oz. sweet almonds
• A pinch of nutmeg

Method

1. 1

   Wash and peel the marrow, cut in half, scoop out seeds.

2. 2

   Boil pieces for 2-3 minutes, drain.

3. 3

   Soak breadcrumbs in boiling milk.

4. 4

   Chop almonds and egg, mix with breadcrumbs, cheese, and yolk.

5. 5

   Fill marrow, sprinkle with breadcrumbs or cheese, cover, and bake until tender.

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.

1 yolk of egg. Wash and peel the marrow, removing all the seeds and the soft part from the centre. Then cut it into small square pieces and throw them into cold wateB to which a few drops of vinegar have been added. Put the stock into a stewpan and bring it to the boil, add the onion finely chopped and allow it to cook about 10 minutes. Drain the marrow and add it to the stock with pepper and salt if necessary. Put the lid on the pan and stew slowly until the marrow is tender. Now strain off the liquid, put the marrow into a hot vegetable dish and keep it warm. Return the stock to the saucepan, add to it the cornflour broken with a little cold water, and stir over the fire until boiling. Cook for 2 or 3 minutes, then stir in the yolk of egg and parsley, but do not boil again. Pour this sauce over the marrow and serve hot. Note. — The yolk of egg may be omitted. Time to stew, 15 to 20 minutes. Sufficient for 3 or 4 persons. 606. Vegetable Marrow, Stuffed, 1 (Courge Farcie) 1 small vegetable marrow. 3 table-sps. minced meat. 3 table-sps. bread-crumbs. 1 tea-sp. of chopped parsley. A little grated lemon rind. 1 table-sp. sauce or beaten egg. Salt, pepper. \ pt. brown, tomato, or parsley sauce. Wash and peel the marrow, keeping it whole. Then cut a wedge out of it lengthwise and care- fully scoop out all the seeds and soft pulpy part with a tea-spoon. Now prepare the stuffing. Put into a basin the chopped meat, bread-crumbs, and parsley, and season them with pepper, salt, and a little grated lemon rind. Mix well and then bind together with a spoonful of good sauce of any kind, or a little beaten egg. Put this stuffing into the marrow and fix in the wedge again. Wrap it up in well-greased paper and bind round with a piece of tape, or put it into a greased paper bag and fix it firmly so that it has no room to spread. Place the marrow on a well-greased baking tin, cover it with another tin and bake in a moderate oven until tender. Then remove it from VEGETABLES AND SALADS 171 the oven, undo it carefully and place it on a hot dish. Pour over it some good sauce and serve at once. Note. — The above stuffing may be varied to suit individual taste ; any savoury mixture may be used. Time to bake, J to f hour. Sufficient for 4 or 5 persons. 607. Vegetable Marrow, Stuffed, 2 1 small vegetable marrow. 3 table-sps. bread-cnimbs. 1 tea-cupful milk. 1 hard-boiled egg. lyolkofegg. Salt, pepper. 2 oz. grated cheese. 2 oz. sweet almonds. A pinch of nutmeg

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