A Fine Sauce, or Purée of Vegetable Marrow

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

Vegetable marrow, 1 lb. ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
mild onion, 1 oz. ↝ Onions, raw [Vegetables and Vegetable Products]
strong broth or of pale gravy, 1 pint
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne, or white pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
rich cream, about the third of a pint
good cream, from 1/4 to 3/4 of pint

for purée

1/2 lb. more of marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]

for maigre dish

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half boiling water and half cream ↝ Water, tap [Tap water]
half boiling water and half cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (10)

Pare one or two half-grown marrows and cut out all the seeds
take a pound of the vegetable, and slice it, with one ounce of mild onion, into a pint of strong veal broth or of pale gravy
stew them very softly for nearly or quite an hour
add salt and cayenne, or white pepper, when they are nearly done
press the whole through a fine and delicately clean hair-sieve
heat it afresh, and stir to it when it boils about the third of a pint of rich cream

For purée

an additional half-pound of the vegetable must be used
it should be dished with small fried sippets round it

For a maigre dish

stew the marrow and onion quite tender in butter
dilute them with half boiling water and half cream

Original Text

A FINE SAUCE, OR PURÉE OF VEGETABLE MARROW.

Pare one or two half-grown marrows and cut out all the seeds; take a pound of the vegetable, and slice it, with one ounce of mild onion, into a pint of strong veal broth or of pale gravy; stew them very softly for nearly or quite an hour; add salt and cayenne, or white pepper, when they are nearly done; press the whole through a fine and delicately clean hair-sieve; heat it afresh, and stir to it when it boils about the third of a pint of rich cream. Serve it with boiled chickens, stewed or boiled veal, lamb cutlets, or any other delicate meat. When to be served as a purée, an additional half-pound of the vegetable must be used; and it should be dished with small fried sippets round it. For a maigre dish, stew the marrow and onion quite tender in butter, and dilute them with half boiling water and half cream.

Vegetable marrow, 1 lb.; mild onion, 1 oz.; strong broth or pale gravy, 1 pint: nearly or quite 1 hour. Pepper or cayenne, and salt as needed; good cream, from 1/4 to 3/4 of pint. For purée, 1/2 lb. more of marrow.

Notes

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