Vegetable Marrow, Stuffed
From Cassell's dictionary of cookery, 1892
Serves 4
Can enhance flavor with garlic and tomato juice.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2178. The excerpt below is the record exactly as published.
a piece of butter about the size of an egg, and stew gently imtil the marrow is reduced to a pulp. Add boiling stock, a little at a time, in the proportion of a pint of stock to a pound of marrow, weighed before cooking. Add salt, a small lump of sugar, and cayenne, and serve with toasted sijipets. Time, about half an hour to simmer the marrows. Probable cost, 4d. per pint. Vegetable Marrow, Stuffed. — Peel thinly two moderate-sized marrows ; then cut a tliick piece off one end of each, and scoop out the seeds. Press closely into the hollows some good pork sausage meat, or if prefen-ed some nicely-seasoned minced beef or nmtton. Tie the piece wliich was cut off into its original position with twine. If there should be any difficulty about scooping out the seeds, the marrows may be divided into halves length- ways, and filled with sausage meat, the pieces may then be pressed closely together, and tied in three or four places with twine. Having thus prepared the marrows, lay them in a saucepan, put a slice of Initter upon each, and sprinkle over them a little pepper, salt, cayenne, and grated nutmeg. Pour upon them half a pint of stock, and add a table-spoonful of \-inegar
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