Vegetable Marrows, Fried
From Cassell's dictionary of cookery, 1892
Serves 3
Leftover dressed marrow can be used.
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 2179. The excerpt below is the record exactly as published.
Vegetable Marrows, Fried. — Boil the marrows in the ordinary way till they are tender but quite firm. Let them get cold, and cut them into slices. Brush them over with egg, dip in finely-grated bread-crumbs, and fry till they are lightly browned. Serve very hot. The remains of dressed marrow may bo served in this way. Vegetable Marrows Marinaded and Stewed. — Take three good-sized mar- rows; pare, seed, and quarter them, sprinkle pepper and salt over tliem, and pour upon them a quarter of a pint of vinegar and two table-spoonfuls of lucca oU. Let them lie in this marinade for half an horn-. Drain them, put them into a stewpan, cover with good brown gravy, and stew them gently until tender. Lift them up carefully with a slice, place them on a hot dish, pour the gravy over them, and serve. Time to stew the marrows, about twenty minutes. Vegetable Marrows, Mashed.— Boil two good-sized vegetable marrows
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