Baked Vegetable Marrows

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
for stuffing
for parboiling
for topping
for serving
Instructions (19)
  1. Cut an average sized vegetable marrow in half, remove the pips and the pulp adhering to them.
  2. Fill each half with the stuffing.
  3. Put the two halves together again.
  4. Wrap them up in a well-buttered paper.
  5. Tie the marrow into shape.
  6. Lay this on a buttered baking-tin.
  7. Cover down closely with another tin.
  8. Bake.
  9. Lift them out carefully when ready.
  10. Dish them on a hot dish after removing the papers.
  11. Serve with tomato sauce and some good clear gravy.
Alternative Method
  1. Halve the marrows lengthways, remove the pips, etc.
  2. Parboil them in salted water with an onion stuck with two or three cloves, and a bouquet.
  3. Drain them carefully.
  4. Set the halves in a generously buttered baking-tin.
  5. Fill them up with farce to taste.
  6. Dust this with freshly-grated breadcrumbs, grated Parmesan, minced parsley, pepper, and salt.
  7. Cover with a buttered paper.
  8. Bake for twenty minutes or so.
Original Text · last edited 4 days ago
— baked.—When baked, vegetable marrows are almost always served stuffed, either with meat, fish, or any of the savoury stuffings recommended for aubergines, tomatoes, etc. Cut an average sized vegetable marrow in half, remove the pips and the pulp adhering to them, fill each half with the stuffing, then put these together again, wrap them up in a well-buttered paper, and tie the marrow into shape, lay this on a buttered baking-tin, cover down closely with another tin, and bake; when ready lift them out carefully, dish them on a hot dish after removing the papers, and serve with tomato sauce and some good clear gravy. The time these will take to bake must necessarily depend on the size of the marrow. Another way is to halve the marrows lengthways, remove the pips, etc., and parboil them in salted water, with an onion stuck with two or three cloves, and a bouquet; now drain them carefully, set the halves in a generously buttered baking-tin, and fill them up with farce to taste, dust this with freshly- grated breadcrumbs, grated Parmesan, minced parsley, pepper, and salt, cover with a buttered paper, and bake for twenty minutes or so.
Notes
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