Vegetable Marrows, Boiled
From Cassell's dictionary of cookery, 1892
Serves 4
Can also boil whole and serve with butter.
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.
Vegetable Marrows, Boiled.— Peel the marrows, free them from seed, cut them into six or eight pieces, and put them into boiling water ; let them boil gently till tender. Lift them up carefully with a slice, put them on toast, pour melted butter or white sauce over them, and serve. No. 2. Put the marrow whole and with- out skinning it into boiling water. Let it boil until tender. Take it up, halve, pare, and seed it, lay the halves on toast, with the hollow part uppermost, and fill them with rich melted butter. No. 3. Pare and seed the marrows, divide them into quarters, and the quarters into halves. Trim them neatly. Rub the inside of a saucepan with butter. Lay the pieces of marrow in it, and sprinkle over them a little pepper, salt, grated nutmeg, and pounded sugar. Pour upon them half a pint of veal stock, and boil gently till tender. Lift them upon a dish ; add to the gravy the juice of haK a lemon and a little piece of butter ; pour it over the marrow, and serve. If liked, the marrows may be stewed in milk instead of gravy, and they may be seasoned with pepper, salt, and pounded mace. Time to boil: ten to twenty minutes, if boiled in slices ; if boiled whole, longer, according to size. Probable cost, 2d. to 6d. each. Vegetable Marrows, Boiled (another way). — Peel the marrows, halve, and if very large quarter them, remove the seeds, and put them into boiling water to simmer gently until tender. Take them up with a slic'e, drain them, and serve upon toast. Send melted butter to table with them in a tureen, or, failing this, a little fresh butter. Time : young marrows, fifteen to twenty minutes ; old marrows, three- quarters of an hour. Probable cost, 2d. to 6d. each. Sufficient, a good-sized marrow
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.