=Boiled Vegetable Marrow.=--Peel some marrows, quarter them, and remove
the seeds, put them in boiling salted water for one hour, or even
longer, and boil them till tender, serve with white buttered sauce. It
is not easy to over-cook a marrow, they are often under-cooked, and are
then very indigestible.
=Stuffed Vegetable Marrow.=--Peel a medium-sized marrow, and remove
the seeds, keeping the marrow whole. Prepare the following stuffing:
Two or three chopped and fried onions, six ounces blanched nuts or
almonds (these should be ground, and also fried with the onions), six
ounces of bread-crumbs, pepper and salt, one chopped hard-boiled egg,
and one raw egg to bind the whole. Fill the marrow with this mixture,
and steam for half an hour, to partly cook the marrow. Now place in a
baking tin, cover with bread-crumbs, place some small pieces of butter
on the top, and bake for another half hour, until the marrow is quite
soft, and a nice rich brown. Serve with brown gravy.
=Stuffed Vegetable Marrow No. 2.=--Cut a marrow in half. Scoop out the
pith and pips. Stuff with the following mixture:
One cupful of bread-crumbs, any ground nuts, a little sage, an ounce
of boiled onions well chopped, one ounce of nutter, seasoned and mixed
with a well-beaten egg. Tie the two halves with string, and bake for
forty minutes in a well-greased tin. Baste frequently with nutter, and
serve with brown gravy.
=Stuffed Vegetable Marrow No. 3.=--Having peeled the marrow, cut it in
half, lengthways, and remove the seeds, fry some mushrooms lightly in
butter, add bread-crumbs and seasoning to taste, fill the marrow with
this force meat, tie the two halves together with a string, and steam
them gently for about two hours over boiling water, and serve with
white sauce.
=Vegetable Marrow Fillets.=--Cut the marrow into fillets. Peel, cook,
and allow to get quite cold. Dip into frying batter, and cook in
boiling fat. Serve with any cheese dish.
=Purée of Vegetable Marrow.=--Take six small vegetable marrows, and
peel, cut in slices and put in a stewpan, with two ounces of butter.
Set over a quick fire for half an hour, stirring constantly. Add two
and a half pints of stock, season with pepper and salt, and boil for
twenty minutes. Pass through a sieve, return to the saucepan, add
three tablespoonfuls of cream. Boil for a few minutes, and serve with
croûtons.
=Mashed Vegetable Marrow.=--After boiling the marrows in salted water,
rub them through a fine sieve, pour the purée into a stewpan, in which
there is a little melted butter, add a little cream and a little
pepper, stir it over the fire for five or six minutes, dredging in a
little flour to thicken it slightly. It takes half an hour to cook.
=Vegetable Marrow with Cheese.=--Peel some green marrows, and cut them
in quarters (after taking out the seeds), put them in a sauté pan, with
an ounce of butter, pepper, salt, and a pinch of nutmeg, put the pan on
the fire for a quarter of an hour, shaking it from time to time, pour
a little cream over them, and a teaspoonful of grated Parmesan cheese,
put the marrow into an oblong dish, cover with bread-crumbs and grated
Parmesan cheese, put it for a few minutes into a hot oven, and serve
with piquant sauce.