Gourds (now called vegetable Marrow) stewed. [349]

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (8)

six or eight gourds ↝ Gourd, dishcloth (towelgourd), raw [Vegetables and Vegetable Products]
water ↝ Water, tap [Tap water]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a bit of butter, or fat bacon ↝ Butter, stick, unsalted [Dairy and Egg Products]
a bit of butter, or fat bacon

for serving

a rich Dutch sauce, or any other sauce you please that is piquante
a rich Dutch sauce, or any other sauce you please that is piquante ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (4)

Take off all the skin of six or eight gourds.
Put them into a stew-pan, with water, salt, lemon-juice, and a bit of butter, or fat bacon.
Let them stew gently till quite tender.
Serve up with a rich Dutch sauce, or any other sauce you please that is piquante.

Original Text · last edited 5 days ago

Gourds (now called vegetable Marrow) stewed.

Take off all the skin of six or eight gourds, put them into a stew-pan, with water, salt, lemon-juice, and a bit of butter, or fat bacon, and let them stew gently till quite tender, and serve up with a rich Dutch sauce, or any other sauce you please that is piquante.

[349]

Notes

Split from recipe 353f8554-7858-4dac-afa4-c4511a526066