Venetian Marrow

Ingredients

• two or three scalded mushrooms
• the crumb of a roll soaked in milk
• two ounces of grated cheese
• a dessertspoonful of chopped parsley
• one onion
• pepper to taste
• salt to taste
• two beaten eggs
• four small marrows

Method

1. 1

   Pound the mushrooms, soaked roll, cheese, parsley, onion, pepper, and salt in a mortar.

2. 2

   Peel and halve the marrows, scoop out the insides, and mix with the other ingredients and beaten eggs.

3. 3

   Fill the marrows with the mixture, tie in a cloth, and steam gently.

4. 4

   Serve on a hot dish with sauce.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 72. The excerpt below is the record exactly as published.

Venetian Marrow. — Take two or three scalded mushrooms, the crumb of a roll soaked in milk, two ounces of grated cheese, a dessertspoonful of chopped parsley, one onion, pepper and salt to taste, and well pound in a mortar. Take four small marrows, peel and cut them in half across, scoop out the insides with the back of a spoon. Take the ingredients from the mortar and well mix them with two beaten eggs. Put the mixture into the marrow, and the marrow in a cloth, or tie it so that the mixture does not escape. Place in a steame'r, and steam gently on the simmering burner. Place the marrow on a very hot dish, pour the sauce over it, and serve. Vegetables Curried. — Take three small carrots, three onions, three turnips, two heads of celery, half an apple, and one head of sea kale, wash all thor¬ oughly and cut up in small pieces. Have ready some boiling fat and fry the vegetables in it; put them to drain. Pour about two tablespoonfuls of the hot fat into a saucepan and mix three teaspoonfuls of curry powder with a pint of milk, put the vegetables in this, with salt and pepper to taste

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