Vegetable Marrow Stuffed

Ingredients

• 1 lb. Veal
• ½ lb. Ham, or Good Bacon
• Pepper
• Salt
• Parsley
• A few Sweet Herbs
• a Eggs
• 2 oz. Butter
• 2 oz. Bread-crumbs

Method

1. 1

   Mince veal and ham together, pound to a paste in a mortar slightly rubbed with garlic, pass through a coarse sieve; put back into the mortar, work into the paste the butter, bread-crumbs, spices, the yolks of one or two eggs, and the flavouring.

2. 2

   Cut average-sized vegetable marrows into halves, scoop out the seeds, etc., fill with the above mixture.

3. 3

   Wrap up each marrow in a piece of buttered paper tied with a string, lay them all closely together in a buttered tin, cover this with a tin plate, and put in the oven.

4. 4

   When done, remove the paper carefully, lay them in a dish, and serve with a nicely-flavoured gravy made with a little stock, thickened with the yolk of an egg, and a glass of wine or a little lemon mixed just before serving.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 86. The excerpt below is the record exactly as published.

VEGETABLE MARROW STUFFED. {Enir^t. Mrs. D. Cloete's Recipe.) Ingredients. I lb. VeaL Pepper, Salt, Parsley. \ lb. Ham, or Good Bacon. A few Sweet Herb*, a Eggs. 2 oz. Butter, aoz. Bread-crumbs

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