Vegetable Marrow Fried

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

vegetable marrows ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
boiling water, seasoned with a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little salt and pepper ↝ Salt, table, iodized [Spices and Herbs]
a little warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
whole beaten up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
clean boiling fat
fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (13)

Peel and remove the seed part of the vegetable marrows.
Cut them in pieces about two inches long and two inches wide.
Rinse them in cold water, and leave them in it till ready to cook.
Put them into a stewpan with boiling water seasoned with a little salt.
Boil for about fifteen minutes.
Take them up carefully and drain.
Season with a little salt and pepper.
Pour over them a little warm butter.
Dip them into fine flour, then into whole beaten up egg, and then into freshly made white breadcrumbs.
Put into a frying basket and fry for about five minutes in clean boiling fat till a pretty golden colour.
Dish up on a dish-paper in a pile on a hot dish.
Serve at once while perfectly crisp from the frying.
Garnish with fried parsley.

Original Text

Vegetable Marrow Fried.
(Courge à la Moelle frite.)

Take some very small fresh cut vegetable marrows, peel and remove the seed part, cut them in pieces about two inches long and two inches wide, then rinse them in cold water, in which leave them till ready to cook; then put them into a stewpan with boiling water, seasoned with a little salt, boil for about fifteen minutes, then take up carefully, drain, and season with a little salt and pepper, pour over them a little warm butter, and dip into fine flour, then into whole beaten up egg, and then into freshly made white breadcrumbs; put into a frying basket and fry for about five minutes in clean boiling fat till a pretty golden colour, then dish up on a dish-paper in a pile on a hot dish, and serve at once while perfectly crisp from the frying. Garnish with fried parsley.

Notes

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